Mediterranean Potato Salad

4 pounds small new potatoes or fingerling potatoes, scrubbed clean

Salted water (1 ½ teaspoons salt for every quart of water) for cooking the potatoes

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 ¼-inch strips (about 2 cups, or a 16 ounce jar, drained)

¾ 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

subheading: Dressing:

2 Tbsp whole grain mustard

⅓ cup red wine vinegar

1 teaspoon dried tarragon (or herbes de provence)

½ teaspoon salt

⅓ cup olive oil

note: 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.

Directions at simplyrecipes.com

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