Potato Salad - cooking recipe

Ingredients

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

Preparation

Preheat oven to 450\u00b0.
Mix potatoes and 3 tablespoons of vinaigrette in large baking dish.
Roast for 20 minutes.
Reduce to 375\u00b0 and roast until tender, stirring occasionally, about 50 minutes total.
Transfer to a large bowl and cool slightly.
Mix in 3 tablespoons vinaigrette and 1/3 cup Blue cheese.
Season to taste.
Cook green beans in boiling salted water until crisp-tender.
Drain.
Rinse under cold water.
Drain well.
Mix with 3 tablespoons of cheese, 2 tablespoons vinaigrette and walnuts.
Combine with potatoes.
Sprinkle with remaining cheese. Serves 4.