Warm potato salad with olives and peppers

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 a warm potato salad with olives and peppers can also be a side dish, and at the same time quite light in the absence of mayonnaise and cracklings. In this recipe, it is important not to waste time: after cooking, the potatoes are mixed with an oily-spicy dressing and seasoned with young parsley. Root crops that have not yet cooled absorb the marinade well. For the recipe, young potatoes, well-peeled with a brush, are suitable - they can be served directly in their skins.

Ingredients

• Garlic- 3 cloves
• sherry vinegar-3 tablespoons
• Salt- 1 teaspoon
• Chili pepper flakes- ¼ teaspoons
• Olive oil- 5 tablespoons
• New potatoes- 1.4 kg
• canned pepper- 110 g
• chopped parsley- 0.6 cups
• Seedless olives- 0.3 cups

Directions

1. Rinse potatoes well and cook in boiling salted water until tender, about 10-15 minutes. Drain and cut in half.
2. In a mortar, grind the garlic with a pinch of salt to a paste. Transfer to a large bowl and stir in the vinegar, salt and chilli flakes. While whisking, add olive oil.
3. Add hot potatoes and mix well. Leave for about 30 minutes until the potatoes are warm. Then add finely chopped peppers, parsley and chopped olives. Serve warm.