Potato Salad

• 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
• 1/3 c. walnuts, toasted and chopped

1. Preheat oven to 450u0b0.
2. Mix potatoes and 3 tablespoons of vinaigrette in large baking dish.
3. Roast for 20 minutes.
4. Reduce to 375u0b0 and roast until tender, stirring occasionally, about 50 minutes total.
5. Transfer to a large bowl and cool slightly.
6. Mix in 3 tablespoons vinaigrette and 1/3 cup Blue cheese.
7. Season to taste.
8. Cook green beans in boiling salted water until crisp-tender.
9. Drain.
10. Rinse under cold water.
11. Drain well.
12. Mix with 3 tablespoons of cheese, 2 tablespoons vinaigrette and walnuts.
13. Combine with potatoes.
14. Sprinkle with remaining cheese. Serves 4.

baby red skin potatoes, vinaigrette, cheese, green beans, walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=464324 (may not work)