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This one goes great with any outdoor gathering – BBQ, salads, or just drinks and appetizers. There really isn’t much to it, but it is full of flavor and easy to make.

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First – create a simple dressing. Use x3 garlic cloves – crushed or even grind them down a bit with a mortar and pestle, 3 Tbl of some flavored vinegar (we use Sherry vinegar, but Tarragon or even Balsamic would work), about 3-5 Tbl of olive oil, less than a teaspoon of salt and a dash of crushed red pepper. Combine all of this together well.

Cut 2-3 lbs of small potatoes in small 1-2″ chunks. Cook in boiling water about 8 mins. Drain, and let stand for about 5-10 mins until cooled just a little, then toss the still very warm potatoes in a large bowl with your dressing.

Let stand for a while to get the whole thing to room temperature. No need to chill. The room will fill with a great smell – which is an added bonus.

In the meantime chop about 1 cup of pitted black olives into halves. Coarsely chop about 2 Tbl of fresh parsley. Chop about 1 cup (1-2 full peppers) roasted red peppers into 1/2-1″ chunks. The trick with the roasted peppers is to “dry” them – so if you use store bought, marinated roasted peppers, pull them out of the jar and dry them a bit with some paper towels before cutting them up; we’ve also roasted our own peppers (cut in half, remove the seeds, brush both sides with olive oil, lay on a foiled baking sheet, skin side up and sprinkle with S&P, then bake for 45 mins at 350 degrees) and dried them slightly before cutting up for the salad.

Toss your room temperature potato and dressing mixture with the chopped olives, parsley and roasted red peppers – and serve.

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