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