*  Exported from  MasterCook  *
 
          Potato Salad With Haricots Verts, Roquefort And Walnuts
 
 Recipe By     : Bon Appetit May 1994
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Beans & Peas                     Bon Appetit Magazine
                 Potatoes                         Salads & Salad Dressings
                 To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ***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 450øF.	Mix potatoes and 3 tablespoons vinaigrette in large baki
 ng dish.  Roast 20 minutes.  Reduce oven temperature to 375øF.	and continue roa
 sting until potatoes are tender, stirring occasionally, about 50 minutes.  Tran
 sfer 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, ab
 out 3 minutes.  Drain.  Rinse under cold water to cool; drain well.  Transfer t
 o medium bowl.  Mix in 3 tablespoons cheese, 2 tablespoons vinaigrette and waln
 uts.  Season with salt and pepper.
 
 Arrange beans on platter.  Mound potatoes in center of platter atop beans.  Spr
 inkle with remaining cheese.
 
  MC formatted by Barb at Possum Kingdom using MC Buster & SNT
 
 
 Notes:  If you can't find haricots verts--thin French string beans--buy the sle
 nderest green beans you can find. Pack the prepared potatoes and beans separate
 ly, then arrange them on a platter when you reach your destination.
 
 Converted by MC_Buster.
 
 
 
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