Recipe: Spring Potato Salad With Green Beans and Walnuts


Spring Potato Salad With Green Beans and Walnuts

13/4    pounds fingerling potatoes, halved
1/2      cup mustard vinaigrette, divided (see recipe)
1/2      cup crumbled Stilton cheese
1/2      pound fresh green beans, trimmed
1/2      cup walnuts, toasted and roughly chopped
Salt and freshly ground pepper

Preheat oven to 400 degrees. Mix potatoes and 1/4 cup of the vinaigrette in a large baking dish. Roast, stirring occasionally, until the potatoes are crispy outside, tender inside, about 45 minutes. Transfer to a large bowl and cool slightly.

While potatoes are roasting, cook the beans in a large pot of boiling salted water until crisp-tender, about 3 minutes. Drain and rinse under cold water to cool; drain well. Transfer to a medium bowl. Add the still-warm potatoes to beans, then add the crumbled cheese, walnuts and 1/4 cup of the vinaigrette. Toss gently until the Stilton melts. Season to taste with salt and pepper. Serve warm. Serves 4.

Mustard Vinaigrette

1/4    cup Dijon mustard
3       tablespoons sherry vinegar
1/2    cup olive oil
1/4    cup walnut oil
1/4    cup chopped shallots
1       tablespoon chopped fresh rosemary leaves
1       tablespoon chopped fresh tarragon leaves
Salt and freshly ground pepper

Mix mustard and vinegar in bowl. Gradually whisk in the oils. Add the shallots and chopped herbs. Season with salt and pepper and set aside. Makes about 11/2 cups. (Store leftover vinaigrette in the refrigerator.)