Potato Salad with Haricots Verts, Roquefort and Walnuts

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. 
 
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 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.

Serves 4.

Bon Appétit
May 1994
Potato Salad with Haricots Verts, Roquefort and Walnuts