Warm Potato Salad with Olives and Peppers
6 servings
40 minutes
The American version of warm potato salad is made with bacon and mustard. Hearty, fatty, dense - all in the best traditions of Western cuisine. But warm potato salad with olives and peppers can also be a side dish, and quite light in the absence of mayonnaise and cracklings. In this recipe, it is important not to waste time: after boiling, the potatoes are mixed with an oily-spicy dressing and seasoned with young parsley. Root vegetables that are not yet cool absorb the marinade well. Young potatoes, well peeled with a brush, are suitable for this recipe - they can be served directly in the skin.
1
Wash the potatoes well and boil in salted boiling water until soft, about 10-15 minutes. Drain and cut in half.
- New potatoes: 1.4 kg
- Salt: 1 teaspoon
2
In a mortar, grind the garlic with a pinch of salt to a paste. Transfer to a large bowl and mix with vinegar, salt, and chili flakes. While whisking, add the olive oil.
- Garlic: 3 cloves
- Salt: 1 teaspoon
- Sherry vinegar: 3 tablespoons
- Chili flakes: 0.3 teaspoon
- Olive oil: 5 tablespoon
3
Add hot potatoes and mix well. Leave for about 30 minutes until the potatoes are warm. Then add finely chopped peppers, parsley, and sliced olives. Serve warm.
- New potatoes: 1.4 kg
- Canned bell pepper: 110 g
- Chopped parsley: 0.6 glass
- Pitted black olives: 0.3 glass
