Elise Bauer

small new potatoes or fingerling potatoes, scrubbed clean

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

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

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)

minced red onion

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

large handful of fresh Italian parsley leaves, roughly chopped

large handful of fresh baby arugula leaves

 Tbsp whole grain mustard

red wine vinegar

dried tarragon (or herbes de provence)

salt

olive oil