Mediterranean Potato Salad

Ingredients

• 4 pounds small new potatoes or fingerling potatoes, scrubbed clean
• Salted water for cooking the potatoes
• 1 pound of fresh, tender green beans, trimmed and cut into 1-inch pieces
• 3 large roasted red bell peppers*, core removed, flesh cut into 2 x 1/4-inch strips
• 3/4 cup minced red onion
• 1 cup minced, pitted Kalamata and green olives
• A large handful of fresh Italian parsley leaves, roughly chopped
• A large handful of fresh baby arugula leaves
• 2 Tbsp whole grain mustard
• 1/3 cup red wine vinegar
• 1 teaspoon dried tarragon
• 1/2 teaspoon salt
• 1/3 cup extra virgin olive oil

Directions

1. Boil the potatoes: 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.
2. 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.
3. 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.)
4. Blanch the green beans: 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.
5. Blanch for 4 to 5 minutes, more or less depending on the age and toughness of the beans.
6. Once cooked until tender, drain and place in a bowl of ice water to shock and stop the cooking.
7. Make vinaigrette: While the potatoes and green beans are cooking, make the vinaigrette. Whisk together in a bowl the mustard, vinegar, tarragon, salt, and olive oil.
8. Cut potatoes into bite-sized pieces: Once the potatoes have cooled, cut them into 3/4-inch to 1-inch bite-sized pieces. Place in a large bowl.
9. Toss with green beans, bell peppers, red onion, olives, vinaigrette to marinate: To the bowl add the green beans, strips of roasted peppers, red onion, and olives. Toss with the vinaigrette.
10. Let marinate until ready to serve.
11. Toss with parsley, arugula: Once ready to serve, toss with the parsley and arugula.
12. Can easily make ahead. Lasts several days in the fridge.