Name: Potato Salad with Peppers and Olives
Yield: Serves 4 to 6
Cuisine: United States
Ingredients: ¼ cup red wine vinegar; A bay leaf; 1 small shallot, finely diced; 1 large thyme branch; Salt and pepper; ⅓ cup olive oil; 2 garlic cloves, smashed to a paste with a little salt; A few basil leaves; A handful of black olives; 2 pounds medium potatoes, such as Yukon Gold or German Butterball; 2 red bell peppers, roasted (see Note), peeled, seeded, and cut into ½-inch-wide strips; 1 teaspoon Dijon mustard; 4 anchovy fillets, rinsed and chopped

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

One Good Dish

By David Tanis

Published 2013

About

Even though there are a thousand and one ways to make a good potato salad, generally speaking, I prefer the kind with oil and vinegar, served at room temperature or slightly warm.

When peppers are in season, roast them for this colorful Mediterranean potato salad. Potatoes marry well with the salty olives and anchovies, and strips of sweet pepper add balance.