Potato Salad with Roasted Green Beans and Feta

This recipe has a variety of tastes and textures:  A tangy dressing, sweetness from the peppers, crunch from the beans, a nice bite from arugula balanced by the salty feta…all grounded by the earthiness of the potatoes.  It sounds complicated but really only takes a half hour of prep. You can cook the potatoes ahead of time if you like.

Scrub 1 pound of potatoes and boil in salted water until just tender.  You want the potatoes slightly waxy and firm.  Drain and rinse to cool.

Trim 1/2 lb. green beans and cut in 2-3 pieces.

Trim 2-3 sweet peppers, remove the core and seeds, and slice thinly lengthwise.

Toss the beans and peppers with 1 T. olive oil and sprinkle with salt.Place on a baking sheet in a single layer.  Roast at 400 degrees until the beans are tender and beginning to brown.  Add the garlic, stir to combine and then turn off the oven and allow the vegetables to cook another 3-5 minutes.

Remove from the oven and drizzle with the juice of 1/2 lemon, then allow them to cool.

Cut the potatoes into very small dice.

Make a dressing by whisking together 1/2 C. olive oil, 3 T. red wine vinegar, and 2 T. Dijon or stoneground mustard.  Season with salt and pepper.

Crumble or cube 4 oz. feta cheese.  Slice or chop 1/2 C. kalamata or other mediterrean-style olives.

Toss the potatoes and the roasted vegetables with the dressing, then add 4 C. fresh arugula leaves, the olives and feta.  Toss again and serve.

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