French Potato Salad with Arugula, Roquefort, and Walnuts

Name: French Potato Salad with Arugula, Roquefort, and Walnuts
Yield: Serves 6 as a side dish
Cuisine: Europe, French
Ingredients: 2 pounds, small red potatoes (about 2-inch diameter), unpeeled, scrubbed, and cut into 1/4-inch-thick slices; 2 tablespoons, table salt; 1 medium clove, garlic, peeled and threaded on skewer; 1 1/2 tablespoons, champagne vinegar or white wine vinegar; 2 teaspoon, Dijon mustard; 1/4 cup, olive oil; 1/2 teaspoon, ground black pepper; 1 , small shallot, minced (about 2 tablespoons); 1/2 cup, walnuts, toasted and coarsely chopped; 4 ounces, Roquefort cheese, crumbled; 1 bunch, arugula, washed, dried, and torn into bite-sized pieces (about 2 1/2 cups)

Side Dishes
Europe
French
Fruits & Vegetables
Eggs & Dairy
Cheese
Potatoes
Vegetarian
Salads
4th of July

Appears in Cook's Illustrated July/August 2002

Does your French potato salad recipe yield mangled bits of potatoes that taste dull and underseasoned? We set out in search of something better.

SERVES 6 as a side dish

TIME 50 minutes

French Potato Salad with Arugula, Roquefort, and Walnuts

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