Julie's Green bean and potato salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/4 cup(s) dijon mustard |
3 tablespoon(s) white wine vinegar |
3/4 cup(s) olive oil |
2 tablespoon(s) rosemary |
2 tablespoon(s) sage |
2 pound(s) baby red potatoes |
2/3 cup(s) blue cheese |
1/2 pound(s) green beans |
1/3 can(s) walnuts |
Directions:
1. Mix first 5 ingredients together for vinaigrette.
2. Preheat oven to 450. Mix potatoes in 3 T of vinegrette. Roast 20 min. Reduce oven to 375 and continue roasting till potatoes are tender about 50 minutes. Transfer to bowl and cool slightly. Add about 3T dressing. and 1/3 cup blue cheese. Season to taste.
3. Cook beans in large pot of salted water to tender (3 minutes). Drain and cool quickly. Mix in 3 T cheese, 2 T dressing and walnut. Arrange on platter and top with remaining cheese.
4. This dressing also works nicely on a roast chicken.
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