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Garlicky Fingerling Potato Salad
Ingredients:
- 4 Garlic cloves, unpeeled
- 1 Medium red beel pepper
- 2 Tbsp extra-virgin olive oil
- 1 1/2 Tbsp Balsamic vinegar
- 1/4 Cup basil leaves
- 1/4 cup Kalamata olives (optional)
Directions:
-1- Wrap garlic cloves together in foil.
-2- Have potatoes and cut bell pepper into 1/2-inch pieces.
-3- In a large bowl toss potatoes, bell peppers, and 1 1/2 Tbsp olive oil with salt and pepper to taste.
-4- Arrange potatoes and bell peppers in one layer in a large shallow baking pan and roast in middle and lower
thirds of oven (simultaneously, roast wrapped garlic on either rack), stirring occasionally and switching
position of pans halfway through roasting time, until potatoes are tender and golden brown, about 35 minutes.
-5- In a bowl immediately toss potatoes and peppers with 1 Tbsp vinegar and set aside.
-6- Remove garlic from foil and squeeze pulp in a small bowl.
-7- With a fork mash garlic with remaining 1/2 Tbsp olive oil and 1/2 Tbsp vinegar and toss together with potatoes, pepper, salt and pepper
to taste.
-8- Just before serving, add basil and olives.
Serving suggestions:
Serve warm or at room temperature. Goes well with a slice of wild smoked salmon and a small serving of green salad.
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