Spanish Potato Salad by Foodie’s Chef Laura Brennan - Foodies Markets

Ingredients

• 2 ½-3 pounds Yukon gold potatoes
• ½ cup red onion, very small dice
• ¼ cup celery, very small dice
• ½ cup red bell peppers, very small dice
• ½ cup, plus 2 tablespoons extra-virgin olive oil (XVOO), divided
• 2 medium cloves garlic, peeled and mashed to a paste
• 1 teaspoon Spanish smoked paprika
• 1/3 cup pitted green olives, chopped (Manzanilla, for example)
• 3 tablespoons sherry vinegar (plus more to taste)
• 3 tablespoons chopped fresh parsley
• Kosher salt & fresh cracked black pepper