Cook the potatoes and make the olive mixture up to a day ahead, then combine them just before serving. You can throw the cooked potatoes on the grill for a moment, which makes them crisp on the outside - and pretty, too.
3 pounds small red potatoes
2 tablespoons water
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extravirgin olive oil
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/2 cup green olives, pitted and halved lengthwise
To prepare potatoes, place potatoes in a 13 x 9-inch baking dish. Drizzle with water; sprinkle with salt and pepper. Cover with aluminum foil; bake at 375° 55 minutes or until tender. Uncover and cool 5 minutes. Cut in half.
To prepare olive mixture, combine olive oil, bell pepper, and next 7 ingredients (bell pepper through garlic) in a large bowl. Add potatoes and cheese to bell pepper mixture; toss gently to combine.