French Potato Salad with Arugula, Roquefort, and Walnuts
Why This Recipe Works
We wanted a French potato salad recipe that would be pleasing not only to the eye but to the palate. The potatoes would have to be tender but not mushy, and the flavor of the vinaigrette would have to penetrate the relatively bland potatoes. To fulfill these potato salad recipe requirements, we sliced the potatoes before boiling them, eliminating torn skins and broken slices. Then we poured a vinaigrette flavored with mustard and garlic over warm potatoes spread on a sheet pan, folding in fines herbes before serving.