French Country Potato Salad

3 pounds small creamer potatoes (about 30), unpeeled and scrubbed well 
2 roasted red peppers, jarred or homemade 
1 can artichoke hearts
2 tablespoons chopped fresh thyme leaves 
2 teaspoons chopped fresh tarragon leaves 
2/3 cup Champagne Vinaigrette, recipe follows 
2 tablespoons Dijon mustard 
2 teaspoons sea salt 
1/2 teaspoon freshly ground black pepper

In a pot with a steamer insert, steam the potatoes until tender, about 15 minutes. 
(The potatoes can also be cooked in boiling salted water for the same amount of time.) 
Remove from the heat and let cool to room temperature. 
Cut the roasted peppers in 1/2 crosswise and then cut them into 1/2-inch slices. 
Cut the artichoke hearts in half as well.
Cut each potato into 8 pieces. In a medium bowl, mix the potatoes, peppers, artichokes, thyme, and tarragon. 
In a separate bowl, stir together the Champagne vinaigrette with the mustard. 
Drizzle the vinaigrette on the potato salad and toss gently until the vinaigrette coats the salad evenly. 
Season with the salt and pepper and toss again.