POTATO SALAD WITH HARICOTS VERTS, ROQUEFORT AND WALNUTS

Potato Salad with Haricots Verts, Roquefort and Walnuts image

Yield Serves 4

Number Of Ingredients 6

For potato salad:
2 pounds baby red-skinned potatoes, quartered
8 tablespoons Mustard Vinaigrette
2/3 cup crumbled Roquefort cheese
1/2 pound haricots verts, trimmed
1/3 cup walnuts, toasted, chopped

Steps:

To make potato salad:
Preheat oven to 450°F. Mix potatoes and 3 tablespoons vinaigrette in large baking dish. Roast 20 minutes. Reduce oven temperature to 375°F. and continue roasting until potatoes are tender, stirring occasionally, about 50 minutes. Transfer to large bowl and cool slightly. Mix in 3 tablespoons vinaigrette and 1/3 cup Roquefort cheese. Season to taste with salt and pepper.
Cook haricots verts in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse under cold water to cool; drain well. Transfer to medium bowl. Mix in 3 tablespoons cheese, 2 tablespoons vinaigrette and walnuts. Season with salt and pepper.
Arrange beans on platter. Mound potatoes in center of platter atop beans. Sprinkle with remaining cheese.