*  Exported from  MasterCook  *

         Potato Salad With Haricots Verts, Roquefort And Walnuts

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***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
                        mustard vinaigrette

To make potato salad:

Preheat oven to 450 F.  Mix potatoes and 3 tablespoons vinaigrette in large baki
ng dish.  Roast 20 minutes.  Reduce oven temperature to 375 F.  and continue roa
sting until potatoes are tender, stirring occasionally, about 50 minutes.  Tran
sfer 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, ab
out 3 minutes.  Drain.  Rinse under cold water to cool; drain well.  Transfer t
o medium bowl.  Mix in 3 tablespoons cheese, 2 tablespoons vinaigrette and waln
uts.  Season with salt and pepper.

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

 MC formatted by Barb at Possum Kingdom using MC Buster & SNT


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

Converted by MC_Buster.



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