Potato Salad with Haricots Verts, Roquefort and Walnuts
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- Carbohydrate 45 g(15%)
- Cholesterol 19 mg(6%)
- Fat 24 g(37%)
- Fiber 7 g(27%)
- Protein 11 g(21%)
- Saturated Fat 7 g(34%)
- Sodium 139 mg(6%)
- Calories 428
PreparationTo 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.
PreparationTo 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.
