A wholesome spin on a traditional recipe, Fresh from Florida adds some crunch and plenty of taste with this version of a potato and green bean salad. Serve chilled for the crispest flavor profile.

1. Fill a large-sized stockpot ¾ of the way full, and lightly salt the water.
2. Bring the lightly salted water to a rolling boil over medium-high heat.
3. Fill a medium-sized mixing bowl halfway with ice and water.
4. Add the trimmed and cut green beans to the boiling water and let cook for 2 to 3 minutes.
5. Using a hand strainer, remove the green beans from the boiling water and place them into the iced water to prevent them from over cooking (the green beans should be crisp-tender and a vibrant shade of green).
6. After the green beans have cooled down, remove them from the iced water and set aside.
7. Carefully add the cut potatoes to the same boiling water the greens beans were cooked in (in this way, we are saving water by using the same pot of water for two different vegetables).
8. 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.
9. Using a colander in the sink, drain the potatoes and run cold water over them so they cool off and stop cooking.
10. In a large mixing bowl, combine mayonnaise, lemon juice and olive oil.
11. Stir the mayonnaise mixture to combine.
12. Add all the rest of the ingredients to the bowl and lightly stir to combine all flavors.
13. Taste potato salad and adjust seasoning with salt and pepper.
14. Keep potato salad cold in the refrigerator, and stir before serving.
15. Serve potato salad as a side dish and use Florida arugula as garnish.