Warm Potato Salad with Olives and Peppers

Description

The American version of warm potato salad is made with bacon and mustard. Hearty, rich, and filling—it's all in the best traditions of Western cuisine. However, warm potato salad with olives and peppers can also serve as a side dish, and it's quite light without mayonnaise and cracklings. In this recipe, it's important not to waste time: the potatoes, after boiling, are mixed with a buttery and spicy dressing and seasoned with young parsley. While the root vegetables are still warm, they absorb the marinade well. For this recipe, young potatoes that have been well scrubbed are ideal, and they can be served with their skins on.

Ingredients

• Garlic - 3 cloves
• Champagne Vinegar - 3 spoons
• Salt - 1 tablespoon
• Chili Flakes - ¼ spoons
• Olive Oil - 5 teaspoons
• New Potatoes - 1⅖ kg
• Canned Peaches - 3.9 oz
• Chopped Sage Leaves - 0,6 glasses
• Pitted olives - 0,3 glasses

Step by Step guide

Step 1

Thoroughly rinse the potatoes and cook them in boiling salted water until tender, about 10-15 minutes. Drain and cut in half.

Step 2

In a mortar, grind the garlic with a pinch of salt until it becomes a paste. Transfer it to a large bowl and mix in the vinegar, salt, and chili flakes. While whisking, gradually add the olive oil.

Step 3

Add the hot potatoes and mix well. Let it sit for about 30 minutes until the potatoes are warm. Then add the finely chopped peppers, parsley, and sliced olives. Serve warm.

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