Serves 10

4 cloves garlic
2 tablespoons olive oil
2 pounds small to medium-size unpeeled purple potatoes
1 tablespoon kosher salt
1 yellow or red bell pepper, seeded and diced into 1/4-inch cubes
2 medium-size carrots, thinly sliced
1 large red onion, very thinly sliced
6 scallions, white and pale green parts thinly sliced
1/4 cup chopped oil-cured black olives
3 tablespoons coarsely ground mustard
3 tablespoons white-wine vinegar
1 tablespoon chopped fresh thyme leaves
2 teaspoons chipotle peppers, pureed
1/4 cup olive oil
Salt and freshly ground black pepper to taste

Preheat oven to 350 degrees F. Peel garlic cloves and place on sheet of aluminum foil. Cover garlic with olive oil. Wrap tightly and bake about 15 minutes, until soft. Set aside.

Place potatoes in large saucepan, cover with cold water, and add salt. Cover, bring to boil, and continue boiling until potatoes are cooked through, about 12 to 15 minutes. Drain and set aside. In large bowl, the bell pepper, carrots, onion, scallions, and olives. In small bowl whisk together mustard, vinegar, thyme leaves, chipotle purée, and 1 1/2 teaspoons of roasted garlic. Gradually whisk in olive oil.

When potatoes are cool enough to handle, cut into small chunks. Add potatoes to vegetables in bowl and pour on enough dressing to moisten. Toss well to coat evenly, season with salt and pepper, and add more dressing as needed. Serve at room temperature or refrigerate, covered, up to 2 days.