3lbhot cooked small (2-inch) boiling potatoes, quartered
2/3cupbottled roasted red peppers (4 ounces), rinsed, patted dry, and chopped
2/3cupfresh flat-leaf parsley leaves
1/3cuppitted brine-cured black olives, halved
Mince garlic and mash to a paste with a pinch of salt using side of a large heavy knife. Transfer to a large bowl and whisk in vinegar, salt, and red-pepper flakes, then whisk in oil.
Add hot potatoes to vinaigrette and toss to coat. Let stand until potatoes cool to warm, about 30 minutes, then stir in peppers, parsley, and olives. Serve warm or at room temperature.
