A flavorful make-ahead, no-mayo side loaded with veggies and olives.
How is it that it’s almost Memorial Day already?
‘Splain it to me Lucy!
Elise Bauer
When I was a kid, a week seemed like an eternity.
Now, well into middle-agedom, I blink and it’s a new month.
One good yawn and we’ve moved from pea shoots to picnic salads.
Simply Recipes / Elise Bauer
This one fits the bill.
Simply Recipes / Elise Bauer
It’s sort of a potato salad a laNicoise.
The best thing is that you’ve got the option to make it days ahead.
Simply Recipes / Elise Bauer
you could easily cut the ingredients in half if you want a more moderate amount of potato salad.
Place the blackened bell peppers in a bowl and cover with a plate until they cool.
Then peel off the blackened bits.
Simply Recipes / Elise Bauer
For more details on various methods to roast bell peppers see:Marinated Roasted Bell Peppers.
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.
Simply Recipes / Elise Bauer
Check frequently for doneness.
Once done, drain and place potatoes on a sheet pan to cool.
Let cool to room temperature or slightly warm.
Add the green beans.
Blanch for 4 to 5 minutes, more or less depending on the age and toughness of the beans.
While the potatoes and green beans are cooking, make the vinaigrette.
In a bowl, whisk together the mustard, vinegar, tarragon, salt, and olive oil.
Once the potatoes have cooled, cut them into 3/4-inch to 1-inch bite-sized pieces.
Place in a large bowl.
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.
Once ready to serve, toss with the parsley and arugula.
you’ve got the option to easily make this ahead.
It lasts several days in the fridge.
