Seafood Italian Salad With Olives

• 3/4 pound fingerling potatoes baby, diced
• 4 garlic cloves whole and peeled
• 2 bay leafs
• 1/2 teaspoon red pepper flakes
• 1 1/2 pounds seafood medley: sliced calamari, cooked clams and mussels, shells removed
• 6 ounces black olives such as Kalamata, pitted and halved
• 1/2 cup cherry tomatoes halved
• 2 tablespoons Italian parsley leaves rough chopped
• 1 1/2 tablespoons capers
• 2 tablespoons red wine vinegar
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon kosher salt or to taste
• 1/4 teaspoon ground black pepper or to taste

1. 1. In a medium pot, boil potatoes with the garlic and bay leaves. Strain out potatoes, reserving the water, leaves, and garlic. Set aside in a large mixing bowl.
2. 2. Return potato water to a boil, adding in red pepper. When water reaches a boil, add seafood medley, immediately turning the heat off on the stove. Let sit for 4 minutes. Strain water, discarding bay leaves and garlic, and add to potatoes.
3. 3. Mix in all other ingredients, gently tossing them together until evenly incorporated. Serve immediately.

potatoes, garlic, leafs, red pepper, seafood medley, black olives, tomatoes, italian parsley, capers, red wine vinegar, extravirgin olive oil, kosher salt, ground black pepper

Taken from www.yummly.com/recipe/Seafood-Italian-Salad-with-Olives-1671231 (may not work)