This recipe makes a large batch of potato salad, perfect for a picnic or potluck. You can easily cut the ingredients in half if you want a more moderate amount of potato salad.
- 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 extra virgin olive oil
* 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.
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.
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.
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.)
2 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.
Blanch for 4 to 5 minutes, more or less depending on the age and toughness of the beans.
Once cooked until tender, drain and place in a bowl of ice water to shock and stop the cooking.
3 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.
4 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.
5 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.
Let marinate until ready to serve.
6 Toss with parsley, arugula: Once ready to serve, toss with the parsley and arugula.
Can easily make ahead. Lasts several days in the fridge.