Thursday, August 12, 2010
Potato Salad with Green Beans, Blue Cheese and Walnuts
My garden is producing green beans faster than I can eat them. I was looking for a new way to prepare them for dinner tonight and found a recipe for a roasted potato salad with green beans, blue cheese and walnuts. Bingo! I had all the ingredients.
First, make the mustard vinaigrette to coat the quartered red skin potatoes before roasting. While the potatoes are roasting, blanch the green beans. Then just assemble the salad by combining the potatoes with beans and dressing with more of the mustard vinaigrette and top with cheese and nuts. This is best eaten while the potatoes are still slightly warm. I would not suggest making the salad the day before eating.
This side dish is a winner!
Click here for the potato and been salad recipe and here for the mustard vinaigrette recipe.