- 2 pounds potatoes, washed, peeled and diced large
- 1/2 pound fresh green beans, washed, ends trimmed and cut into thirds
- 3 bell peppers, seeded and diced small
- 1 cup fresh parsley, chopped fine
- 1 red onion, diced small
- 1/2 cup low-fat mayonnaise
- 2 lemons, juiced
- 1/4 cup olive oil
- sea salt to taste
- fresh ground pepper to taste
- Fill a large-sized stockpot 3/4 of the way full and lightly salt the water.
- Bring the lightly salted water to a rolling boil over medium-high heat.
- Fill a medium-sized mixing bowl halfway with ice and water.
- Add the trimmed and cut green beans to the boiling water and let cook for 2 to 3 minutes.
- Using a hand strainer, remove the green beans from the boiling water and place them into the ice water to stop them from cooking (the green beans should be crisp-tender and a vibrant shade of green).
- After the green beans have cooled down, remove them from the ice water and set aside.
- Carefully add the cut potatoes to the same boiling water the greens beans were cooked in (we are saving water by using the same pot of water for two different vegetables).
- Cook the potatoes in the boiling water for around 15 minutes depending on size. The potatoes should be slightly firm, yet tender to the bite.
- Using a colander placed in the sink, drain the potatoes and run cold water over them so they cool off and stop cooking.
- In a large mixing bowl, combine mayonnaise, lemon juice and olive oil.
- Stir the mayonnaise mixture to combine.
- Add all the rest of the ingredients to the bowl and lightly stir to combine all flavors.
- Taste potato salad and adjust seasoning with salt and pepper.
- Keep potato salad cold in the refrigerator and stir before serving.
- Serve potato salad as a side dish and use Florida arugula as a garnish.