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Potato Salad with Haricots Verts, Roquefort and Walnuts

4.5(75)

If you can't find haricots verts--thin French string beans--buy the slenderest green beans you can find. Pack the prepared potatoes and beans separately, then arrange them on a platter when you reach your destination.

by Epicurious·published 2004-08-20

Open original recipe

Servings

Serves 4

Total time

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Calories / serving

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Ingredients (5)

serves

2 pounds baby red-skinned potatoes, quarteredpotato
8 tablespoons Mustard Vinaigrettemustard
2/3 cup crumbled Roquefort cheese
1/2 pound haricots verts, trimmed
1/3 cup walnuts, toasted, choppedwalnut

Instructions (3 steps)

01Preheat 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.
02Cook 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.
03Arrange beans on platter. Mound potatoes in center of platter atop beans. Sprinkle with remaining cheese.

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