Potato Salad with Red Pepper & Saffron

Ingredients

12 small potatoes, halved with skin on
250g Roasted Red Peppers
2 large cloves of garlic, skin on
2 tbsp Amphoreus Extra Virgin Olive Oil (use more or less as desired)

Dressing:
1 tbsp sea salt
2tbsp white wine vinegar
2tbsp Amphoreus Extra Virgin Olive Oil
2tbsp finely chopped chives
tsp Saffron stigmata
Sea salt & freshly ground black pepper

Instructions

To make the dressing combine all ingredients and mix well (2tbsp white wine vinegar, 2tbsp Extra Virgin Olive Oil, 2tbsp finely chopped chives, tsp Saffron stigmata, Sea salt & freshly ground black pepper)
Preheat oven to 200 °C.
Put potato and garlic in a roasting pan drizzle with olive oil and salt.
Roast for 30 minutes then remove the garlic.
Roast potatoes for another 20 minutes until tender then remove and leave to cool.
Remove skin from garlic, crush the garlic and add to salad dressing.
Drain red peppers and cut into thin strips.
Combine potatoes, peppers and dressing and mix well.