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
• 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

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