Arugula Potato Salad

1 1/2 lbs. small red potatoes, halved or quartered
0 - salt
1 - large or 2 small red bell peppers
1 - clove garlic
1 T capers
2 T fresh lemon juice
1/2 t sugar
1/4 t cayenne
1/3 C olive oil
1 1/2 C coarsely chopped arugula

Place the potatoes in a saucepan with enough cold water to cover by one inch. Bring to a boil, salt the water, reduce the heat to a simmer and cook, uncovered, until the potatoes are just tender, 10 to 15 minutes. Drain well, place in a serving bowl, and set aside.

Roast the peppers over an open flame or broil about 4 inches from the heat source, turning until the skins are completely blackened. Put the charred peppers into a paper bag and let them steam for about 5 minutes to loosen the skins. Scrape off the blackened skin and remove the seeds and stems. Chop the peppers into 1/2 inch dice and add to the potatoes in the bowl.

Mince the garlic and capers in a food processor. Add the lemon juice, sugar, cayenne, and salt to taste, and process until well blended. With the machine running, slowly add the olive oil. Pour the dressing onto the potatoes. Add the arugula and toss until coated. Taste to adjust the seasonings, adding more salt if needed.

From Vegan Fire and Spice