This Mezzetta® Mediterranean Potato Salad was curated just for you! Mix up your next BBQ with a Mediterranean Potato Salad - your guests are sure to fall in love with it. Mezzetta® Mediterranean Potato Salad Yield: 10 servings Prep Time: 20 minutes Total Time: 60 minutes INGREDIENTS Dressing 2 tablespoons whole grain mustard 1⁄4 cup red wine vinegar 1⁄4 cup Mezzetta® Sliced Golden Greek Peperoncini, minced 1 teaspoon dried oregano 1 cup mayonnaise 1⁄4 cup extra virgin olive oil Salt and pepper, to taste Potato Salad 4 lbs. small red potatoes, scrubbed and quartered 2 tablespoons red wine vinegar 2 tablespoons kosher salt 2 tablespoons granulated sugar 1 (16 ounce) jar Mezzetta® Roasted Red Bell Pepper Strips, drained 1⁄4 cup finely minced red onion 1⁄4 cup Mezzetta® Pitted Italian Castelvetrano Olives, diced 1⁄4 cup Mezzetta® Pitted Greek Kalamata Olives, diced 1⁄4 cup Italian parsley leaves, finely minced INSTRUCTIONS 1. To a large mixing bowl, add all of the ingredients for the dressing and whisk to combine. 2. To 2 quarts of water, add the potatoes, red wine vinegar, kosher salt and sugar. Bring to a boil and cook for 10 minutes or until the potatoes are fork tender. Drain the potatoes and transfer to a rimmed baking sheet to cool completely. 3. To the large bowl with the dressing, add the potatoes, Mezzetta® Roasted Red Bell Pepper Strips, red onion, Mezzetta® Pitted Italian Castelvetrano Olives, Mezzetta® Pitted Greek Kalamata Olives, minced parsley and baby arugula. Toss to combine and serve. If making ahead, add the parsley and arugula just before serving. 4. Enjoy!