Potato Salad with Green Beans and Blue Cheese

By Carolanne

This recipe is from great hosts Mike Mosley and Sylvia Hillmann.

Ingredients

• 3 pounds small red salad potatoes, cleaned
• 1 pound French green beans, washed, trimmed
• 1/2 cup grape seed oil
• 1/4 cup champagne vinegar or white wine vinegar
• 1 shallot, minced
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3/4 cup crumbled blue cheese

Preparation

Step 1

Place whole potatoes in a large pot and add water so that it covers potatoes by about 2 inches. Boil until a fork is easily inserted into potatoes. This will take 15 to 20 minutes, depending on size.
Remove potatoes from pan and plunge into a bowl of ice water. Remove and drain in a colander. Set aside.
Add green beans to boiling water. Turn off heat and let beans sit in hot water 5 minutes or until tender. (If using regular beans, you may have to cook them longer.)
When potatoes are cool enough to handle, cut into quarters, leaving skin on. (If your potatoes are larger, cut into bite-size cubes).
In a small bowl, mix grape seed oil, vinegar, shallot, mustard, salt and pepper.
Place potatoes in a large bowl along with the beans and mix with dressing, tossing gently. When well combined, carefully mix in the blue cheese.
Notes: If potatoes are too warm, the cheese will melt. Adjust salt and pepper to taste.