Place the lime juice and garlic into a cup, and set aside to steep while you cook the potatoes.
Bring a pan of water to the boil.
Wash the potatoes, cut any large ones into bite-sized pieces, and place into the pan of boiling water. Cook for around 20 minutes, until soft. Once cooked, drain, and then place into a large bowl.
While the potatoes are cooking, slice the pepper into rings, discarding the stalk, innards, and seeds.
Cut the chilli into rings, finely slice the onion, and chop the parsley.
Add the chopped veggies, herbs, and olives to the potatoes.
Push the garlic and lime juice through a sieve into a bowl, add the rest of the dressing ingredients, and whisk together.
Pour over the salad, and mix well, making sure everything is coated.
Season with salt and pepper.
This potato salad can be served immediately but it will also keep for a couple of days in an airtight container in the 'fridge.
Notes
The acidity of the lime juice alters the Ph of the raw garlic, removing the harsh bitterness, and leaves behind all that lovely, garlicky sweetness.
I keep the seeds and pith in the chillis, as they add to the flavour (and the heat) but do feel free to remove them if you like.
If you can't have gluten, use tamari instead of all-purpose soy sauce.
If gluten-free, check the miso label, not all miso is gluten-free.
I find it easiest to mix the salad with my hands... clean, of course!