French Potato Salad with Arugula, Roquefort, and Walnuts

Name: French Potato Salad with Arugula, Roquefort, and Walnuts
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 teaspoons 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)

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Keywords

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

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Cooking tools:

Garlic press
Skewer
Paring knife
Chef's knife
Cutting board
Saucepan
Colander
Baking sheet
Whisk
Mixing bowl
Serving bowl
Spatula
Measuring cup
Stove
Plastic wrap
Refrigerator

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 teaspoons 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)