Mediterranean Potato Salad

Prep time: 20 minutes
Cook time: 40 minutes
Yield: Serves 10 to 12.

INGREDIENTS
4 pounds small new potatoes/fingerling potatoes, scrubbed clean
Salted water (1 1/2 teaspoons salt for every quart of water)
1 pound of fresh, tender green beans, trimmed and cut into
1-inch pieces (4 cups prepped green beans)
3 large roasted red bell peppers*, core removed, flesh cut
into 2 x 1/4-inch strips (about 2 cups, or a 16 ounce jar, drained)
3/4 cup minced red onion
1 cup minced, pitted Kalamata and green olives (mini-chopper
works well for this)
A large handful of fresh Italian parsley leaves, roughly chopped
A large handful of fresh baby arugula leaves

Dressing:
2 Tbsp whole grain mustard
1/3 cup red wine vinegar
1 teaspoon dried tarragon (or herbes de provence)
1/2 teaspoon salt
1/3 cup olive oil
* To roast bell peppers, rub with a little olive oil,
place on an aluminum foil-lined roasting pan under a
broiler, broil until all sides are completely blackened,
turning as needed. Place the blackened bell peppers in a
bowl and cover with a plate until they cool. Then peel
off the blackened bits. For more details on various
methods to roast bell peppers see: Marinated Roasted
Bell Peppers.

METHOD
1 Place whole potatoes in a large pot, cover with cold water,
an inch above the level of the potatoes. Add salt (1 1/2
teaspoons for every quart of water used). Bring to a simmer
on high heat, then reduce heat to maintain a simmer. Cook
for 10 to 15 minutes (or more, depending on the size of the
potatoes), until pierced easily with the tines of a fork or
a sharp knife. Check frequently for doneness. Once done,
drain and place potatoes on a sheet pan to cool. Let cool
to room temperature or slightly warm. (You can speed up
cooling by placing in the refrigerator if you have space.)

2 While the potatoes are cooking, bring another pot of
salted water to a rolling boil (2 quarts of water, 1 Tbsp
salt). Add the green beans. Blanch for 4 to 5 minutes,
more or less depending on the age and toughness of the
beans. Once cooked until tender, drain and place in a
bowl of ice water to shock and stop the cooking.

3 While the potatoes and green beans are cooking, make
the vinaigrette. Whisk together in a bowl the mustard,
vinegar, tarragon, salt, and olive oil.

4 Once the potatoes have cooled, cut them into 3/4-inch
to 1-inch bite-sized pieces. Place in a large bowl.

5 To the bowl add the green beans, strips of roasted
peppers, red onion, and olives. Toss with the vinaigrette.
Let marinate until ready to serve. Once ready to serve,
toss with the parsley and arugula.