Oven roasted, not boiled, which can be helpful when figuring out your cooking plans.
serves 100-120
40 pounds small red potatoes, halved or quartered
2-1/2 cups olive oil
2-4 tablespoons dried thyme or Italian or Greek herbs
7 pounds (20) green bell pepper, cut in thin strips
7 pounds (20 medium-size) sweet white onion, cut in 1/2-inch slivers
3-1/2 pounds (10) red bell pepper, cut in thin strips
2-1/2 cups white wine vinegar
2-1/2 tablespoons salt
1 tablespoon black pepper
Preheat the oven to 400 degrees F. Toss the potatoes with 1-1/4 cups of the olive oil and half the green herb. Place in a single layer in a roasting pan and roast for 15 minutes. Meanwhile, combine the green peppers and onion slivers with the remaining oil and half the remaining herbs. Add to the potatoes after 15 minutes, loosening the potatoes and stirring the mixture. Continue roasting, stirring occasionally, until the potatoes are browned and tender and the onion begins to caramelize at the edges, about 45 minutes. Spoon into a large bowl and let cool slightly.
Combine the red pepper, vinegar, salt, pepper, and the rest of the herbs. Pour over the roasted vegetables and mix gently. Serve the salad warm, cold, or at room temperature.