1roasted pepperfor speed use a jar of roasted peppers
1bunch bunch basil or parsleychopped
3tbspextra-virgin olive oil
salt & pepper
Add potatoes and garlic to a pan of boiling salted water and cook until tender.
Prepare the remaining vegetables by slicing into small bite-sized pieces.
Drain the potatoes and set aside while the salad dressing is prepared.
Pop the garlic clove out of its skin and into a pestle and mortar. Bash up the garlic to a smooth paste and incorporate the sherry vinegar, olive oil, sugar and seasoning.
Place the warm potatoes and vegetables into a serving dish and pour over the salad dressing, stirring to combine. Serve immediately.
Raw garlic in a salad dressing can be very pungent and leave you with a strong taste in your mouth for the rest of the day. By cooking the garlic with the potatoes as done here, it not only softens the garlic, allowing it to be better incorporated into a dressing, but it also mellows the taste.