Grilled Potato Salad, Arugula & Roasted Peppers with Dijon Vinaigrette

Directions

Add 1 teaspoon of vinegar, salt and black pepper to taste into the medium bowl with the hot potatoes.

Toss until well mixed.

Add the chives, arugula, and roasted bell peppers, mix until evenly coated

Add the mustard, shallot, remaining ½ teaspoon vinegar, olive oil, and salt to taste into a small bowl, whisk until well blended.

Drizzle over the potatoes, mix until well coated.

Serve right away.