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1
Put the potatoes in a pot with water to cover them by about 2 inches, and heat to a steady boil.
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2
Cook just until the potatoes are easily pierced with a fork or sharp knife blade (dont let them get mushy), then drain and cool them.
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3
Peel off the skins, cut the potatoes crosswise into round slices about 1/3 inch thick, and put them in the salad bowl.
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4
Pour 1/4 cup of the olive oil into the big skillet, and set over medium-high heat.
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5
When the oil is hot, put the whole peppers in it and cook for a couple of minutes, until theyre sizzling and starting to color on one side, then turn them and brown the other side.
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6
Keep turning and moving the peppers around so they cook and color evenly.
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7
After 5 minutes, when the peppers have been turned a couple of times and are sizzling nicely, scatter the garlic cloves in between them.
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8
Now lay another, smaller skillet or a heavy pot cover on top of the peppers, and press down for more thorough browning.
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9
Cook for another 5 minutes or more, rotating the peppers a couple of times, until they are browned and blistered on all surfaces.
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10
Remove from the heat, and let the peppers cool for a few minutes, with the weight still in place.
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11
When the peppers can be handled, cut off the stems, peel off the skin, slice them open, and scrape out the seeds.
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12
Slice them lengthwise in strips about 1 inch wide; if the peppers were very long, cut the strips crosswise into nice lengths for eating, 3 inches or so.
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13
Assemble and dress the salad while the pepper strips are still warm (though it is also good at room temperature).
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14
Put the pepper pieces and the onion slices in the bowl with the potatoes, and sprinkle the salt and peperoncino over them.
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15
Drizzle the remaining 1/4 cup olive oil and the vinegar on the vegetables, and toss well.
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16
Serve right away.
