Mediterranean Potato Salad

Name: Mediterranean Potato Salad
Ingredients: 4 pounds small new potatoes or fingerling potatoes, scrubbed clean; Salted water (1 1/2 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 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

INGREDIENTS

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4 pounds small new potatoes or fingerling potatoes, scrubbed clean

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Salted water (1 1/2 teaspoons salt for every quart of water) for cooking the potatoes

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1 pound of fresh, tender green beans, trimmed and cut into 1-inch pieces (4 cups prepped green beans)

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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)

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3/4 cup minced red onion

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1 cup minced, pitted Kalamata and green olives (mini-chopper works well for this)

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A large handful of fresh Italian parsley leaves, roughly chopped

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A large handful of fresh baby arugula leaves

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Dressing:

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2 Tbsp whole grain mustard

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1/3 cup red wine vinegar

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1 teaspoon dried tarragon (or herbes de provence)

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1/2 teaspoon salt

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1/3 cup olive oil

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