Mediterranean Potato Salad

01Method

1. 1

   Place whole potatoes in a large pot, cover with cold water by about an inch, and season the water with salt. Bring to a simmer over high heat, then lower the heat to maintain a gentle simmer. Cook for 10 to 15 minutes, or longer depending on size, until a fork or knife slides in easily. Check often for doneness. Drain and spread on a sheet pan to cool to room temperature or slightly warm.

2. 2

   While the potatoes cook, bring a separate pot of generously salted water to a full boil. Add the green beans and blanch for 4 to 5 minutes, adjusting time based on the beans' tenderness. Drain and immediately transfer to a bowl of ice water to halt cooking. Set aside.

3. 3

   Prepare the vinaigrette by whisking together the mustard, red wine vinegar, tarragon, salt, and olive oil in a bowl until combined.

4. 4

   Once the potatoes have cooled, cut them into roughly 3/4-inch to 1-inch chunks and transfer to a large mixing bowl.

5. 5

   Add the drained green beans, roasted pepper strips, red onion, and olives to the bowl with the potatoes. Pour the vinaigrette over everything and toss to coat. Allow to marinate until ready to serve.

6. 6

   Just before serving, fold in the parsley and arugula. The salad keeps well for several days refrigerated.