French Potato Salad with Arugula, Roquefort, and Walnuts | America's Test Kitchen

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)