Place potatoes in a large pot.

Cover the potatoes with water.

Bring the water to a boil and cook until the potatoes are just tender.

Drain the potatoes well.

Transfer the drained potatoes to a large bowl.

Mix the potatoes with white wine.

Char the red and yellow bell peppers over a gas flame or in a broiler until blackened on all sides.

Place the charred peppers in a paper bag and let them stand for 10 minutes to steam.

Peel the skin and remove the seeds from the peppers.

Rinse the peppers if necessary; pat them dry.

Cut the peeled and seeded peppers into 3/4-inch squares.

Transfer the cut peppers to a medium bowl.

Combine minced anchovies and white wine vinegar in a small bowl.

Gradually whisk in olive oil to create an emulsified vinaigrette.

Pour 2/3 cup of the dressing over the peppers and toss to coat.

Add the remaining dressing, sliced green onions, and sliced arugula to the potatoes and mix gently.

Season the peppers and potatoes with salt and pepper to taste.

Let the salad stand for 30 minutes to allow the flavors to meld.

Gently mix the peppers into the potato mixture.

(The salad can be prepared 1 day ahead.)

Cover the salad and refrigerate it.

Bring the salad to room temperature before serving.)