Potato Salad
Potato Salad is an easy dinner. Made with 2 lb. baby red skin potatoes, quartered, 8 tbsp. mustard vinaigrette (see recipe), 2/3 c. crumbled blue cheese, 1/2 lb. green beans, trimmed and 1/3 c. walnuts, toasted and chopped, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
🔗 Recipe adapted from RecipeNLG-Full
Preheat oven to 450°.
Mix potatoes and 3 tablespoons of vinaigrette in large baking dish.
Roast for 20 minutes.
Reduce to 375° and roast until tender, stirring occasionally, about 50 minutes total.
Transfer to a large bowl and cool slightly.
Mix in 3 tablespoons vinaigrette and 1/3 cup Blue cheese.
Season to taste.
Cook green beans in boiling salted water until crisp-tender.
Drain.
Rinse under cold water.
Drain well.
Mix with 3 tablespoons of cheese, 2 tablespoons vinaigrette and walnuts.
Combine with potatoes.
Sprinkle with remaining cheese. Serves 4.
🍷 Perfect Pairings
Complete your meal with these
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