Crispy Snapper with Potato Salad

Ingredients

• 1 1/2 pounds Yukon Gold potatoes, cut into 3/4-inch chunks
• Kosher salt
• 1/4 cup red wine vinegar
• 1/4 cup chopped pickled hot cherry peppers
• 1/4 cup chopped pitted kalamata olives
• 1 stalk celery, thinly sliced, plus 1/2 cup celery leaves
• 1 clove garlic, finely grated
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• Freshly ground pepper
• 1 1/4 pounds red snapper fillet (1 large piece or 4 small fillets)
• 1/2 cup chopped fresh parsley
• Lemon wedges, for serving

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