Directions:

1. Cook the potatoes in boiling salted water for 10 minutes or until tender. Drain and cool completely. Slice in half if small or in quarters if large.
2. Combine cooled potatoes, sugar snap peas, orange bell pepper, celery, and scallions in a large bowl and toss gently. Set aside.
3. In a food processor or small jar combine all the ingredients for the dressing and mix well. Pour over the potato mixture.
4. Serve the potato salad over a bed of arugula. Best eaten chilled.