*  Exported from  MasterCook  *

         Potato Salad With Haricots Verts, Roquefort And Walnuts

Recipe By     : Bon Appetit Magazine, May 1994
Serving Size  : 4    Preparation Time :0:00
Categories    : Potatoes                         Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Potato Salad:
   2      lb            Baby red-skinned potatoes --
                        - quartered
   8      tb            Mustard vinaigrette
     2/3  c             Roquefort cheese -- crumbled
                        Green Beans:
     1/2  lb            Haricots verts -- trimmed
     1/3  c             Walnuts -- toasted, chopped
                        Mustard vinaigrette

To Make Potato Salad:

Preheat oven to 450°F. Mix potatoes and 3 tb 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 tb vinaigrette and 1/3 cup Roquefort cheese. Season to taste with
salt and pepper.

Green Beans:

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 tb cheese, 2 tb
vinaigrette, and walnuts. Season with salt and pepper.

Arrange beans on platter. Mound potatoes in center of platter atop
beans. Sprinkle with remaining cheese.

MC formatted by Barb at Possum Kingdom

Notes: 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.


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