Lunch: Potato, Roasted Pepper and Arugula Salad

Ingredients

7 pounds red potatoes, cut into 3/4-inch pieces
2/3 cup dry white wine
4 red bell peppers
2 yellow bell peppers
2 1 3/4- to 2-ounce cans flat fillets of anchovies, drained, minced
1/4 cup plus 2 tablespoons white wine vinegar
1 1/2 cups olive oil
2 green onion bunches, sliced
2 fresh arugula bunches, sliced

Instructions

Place potatoes in large pot. Cover with water. Boil until potatoes are just tender. Drain well. Transfer to large bowl. Mix in white wine.
Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed. Rinse if necessary; pat dry. Cut peppers into 3/4-inch squares. Transfer to medium bowl.
Combine anchovies and vinegar in small bowl. Gradually whisk in oil. Pour 2/3 cup dressing over peppers. Add remaining dressing, green onions and arugula to potatoes and mix gently. Season peppers and potatoes with salt and pepper. Let stand 30 minutes. Gently mix peppers into potatoes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

Add a review for Potato, Roasted Pepper and Arugula Salad