Potato Salad with Olives and Peppers

Ingredients

• 0.7 cup flat-leaf parsley leaves fresh
• 3  garlic cloves 
• 0.3 cup brine-cured olives black pitted halved
• 5 tablespoons olive oil 
• 3 pound potatoes hot boiling cooked quartered (2-inch)
• 0.3 teaspoon red-pepper flakes dried hot
• 4 ounces bottled roasted peppers red dry rinsed chopped
• 1 teaspoon salt 
• 3 tablespoons sherry vinegar 

Equipment

• bowl
• knife
• whisk

Directions

1. Mince garlic and mash to a paste with a pinch of salt using side of a large heavy knife.
2. Transfer to a large bowl and whisk in vinegar, salt, and red-pepper flakes, then whisk in oil.
3. Add hot potatoes to vinaigrette and toss to coat.
4. Let stand until potatoes cool to warm, about 30 minutes, then stir in peppers, parsley, and olives.
5. Serve warm or at room temperature.