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. Speaking of which, picnic salads that is, everyone needs a good potato salad in their picnic repertoire, right? This one fits the bill. It’s sort of a potato salad a la Nicoise. No mayo, the dressing is a mustard vinaigrette; new potatoes are tossed with green beans, roasted red bell peppers, red onion, minced Kalamata olives, parsley and arugula. The best thing is that you can make it days ahead. The vinaigrette acts as a marinade, so the longer the salad sits, the more infused with flavor it becomes. To roast bell peppers, rub with a little olive oil, place on an aluminum foil-lined roasting pan under a broiler, and 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.
2 tablespoons whole grain mustard 1/3 cup red wine vinegar 1 teaspoon dried tarragon (or herbes de provence) 1/2 teaspoon kosher salt 1/3 cup extra virgin olive oil
Simmer 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.) 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. Let marinate until ready to serve. You can easily make this ahead. It lasts several days in the fridge.
