French Potato Salad with Arugula, Roquefort, and Walnuts
By Rebecca HaysPublished on August 21, 2007
Time
50 minutes
Yield
Serves 6 as a side dish
Ingredients
2 pounds small red potatoes (about 2-inch diameter), unpeeled, scrubbed, and cut into ¼-inch-thick slices2 tablespoons table salt 1 medium clove garlic, peeled and threaded on skewer1 ½ tablespoons champagne vinegar or white wine vinegar2 teaspoon Dijon mustard ¼ cup olive oil ½ teaspoon ground black pepper 1 small shallot, minced (about 2 tablespoons)½ cup walnuts, toasted and coarsely chopped4 ounces Roquefort cheese, crumbled1 bunch arugula, washed, dried, and torn into bite-sized pieces (about 2 ½ cups)
Before You Begin
For best flavor, serve the salad warm, but to make ahead, follow the recipe through step 2, cover with plastic wrap, and refrigerate. Before serving, bring the salad to room temperature, then add the rest of the ingredients.
Instructions
- Place potatoes, 6 cups cold tap water, and salt in large saucepan; bring to boil over high heat, then reduce heat to medium. Lower skewered garlic into simmering water and partially blanch, about 45 seconds. Immediately run garlic under cold tap water to stop cooking; remove garlic from skewer and set aside. Continue to simmer potatoes, uncovered, until tender but still firm (thin-bladed paring knife can be slipped into and out of center of potato slice with no resistance), about 5 minutes. Drain potatoes, reserving 1/4 cup cooking water. Arrange hot potatoes close together in single layer on rimmed baking sheet.
- Press garlic through garlic press or mince by hand. Whisk garlic, reserved potato cooking water, vinegar, mustard, oil, and pepper in small bowl until combined. Drizzle dressing evenly over warm potatoes; let stand 10 minutes.
- Toss shallot, walnuts, arugula, and Roquefort cheese in small bowl. Transfer potatoes to large serving bowl; add shallot/walnuts/arugula/Roquefort mixture and mix gently with rubber spatula to combine. Serve immediately.
Time
50 minutesYield
Serves 6 as a side dishIngredients
2 pounds small red potatoes (about 2-inch diameter), unpeeled, scrubbed, and cut into ¼-inch-thick slices
2 tablespoons table salt
1 medium clove garlic, peeled and threaded on skewer
1 ½ tablespoons champagne vinegar or white wine vinegar
2 teaspoon Dijon mustard
¼ cup olive oil
½ teaspoon ground black pepper
1 small shallot, minced (about 2 tablespoons)
½ cup walnuts, toasted and coarsely chopped
4 ounces Roquefort cheese, crumbled
1 bunch arugula, washed, dried, and torn into bite-sized pieces (about 2 ½ cups)
Test Kitchen Techniques
Ingredients
2 pounds small red potatoes (about 2-inch diameter), unpeeled, scrubbed, and cut into ¼-inch-thick slices
2 tablespoons table salt
1 medium clove garlic, peeled and threaded on skewer
1 ½ tablespoons champagne vinegar or white wine vinegar
2 teaspoon Dijon mustard
¼ cup olive oil
½ teaspoon ground black pepper
1 small shallot, minced (about 2 tablespoons)
½ cup walnuts, toasted and coarsely chopped
4 ounces Roquefort cheese, crumbled
1 bunch arugula, washed, dried, and torn into bite-sized pieces (about 2 ½ cups)
Test Kitchen Techniques
Ingredients
2 pounds small red potatoes (about 2-inch diameter), unpeeled, scrubbed, and cut into ¼-inch-thick slices
2 tablespoons table salt
1 medium clove garlic, peeled and threaded on skewer
1 ½ tablespoons champagne vinegar or white wine vinegar
2 teaspoon Dijon mustard
¼ cup olive oil
½ teaspoon ground black pepper
1 small shallot, minced (about 2 tablespoons)
½ cup walnuts, toasted and coarsely chopped
4 ounces Roquefort cheese, crumbled
1 bunch arugula, washed, dried, and torn into bite-sized pieces (about 2 ½ cups)
Test Kitchen Techniques
Why This Recipe Works
We wanted a French potato salad recipe that would be pleasing not only to the eye but to the palate. The potatoes would have to be tender but not mushy, and the flavor of the vinaigrette would have to penetrate the relatively bland potatoes. To fulfill these potato salad recipe requirements, we sliced the potatoes before boiling them, eliminating torn skins and broken slices. Then we poured a vinaigrette flavored with mustard and garlic over warm potatoes spread on a sheet pan, folding in the bold garnishes just before serving.
Before You Begin
For best flavor, serve the salad warm, but to make ahead, follow the recipe through step 2, cover with plastic wrap, and refrigerate. Before serving, bring the salad to room temperature, then add the rest of the ingredients.
Instructions
- Place potatoes, 6 cups cold tap water, and salt in large saucepan; bring to boil over high heat, then reduce heat to medium. Lower skewered garlic into simmering water and partially blanch, about 45 seconds. Immediately run garlic under cold tap water to stop cooking; remove garlic from skewer and set aside. Continue to simmer potatoes, uncovered, until tender but still firm (thin-bladed paring knife can be slipped into and out of center of potato slice with no resistance), about 5 minutes. Drain potatoes, reserving 1/4 cup cooking water. Arrange hot potatoes close together in single layer on rimmed baking sheet.
- Press garlic through garlic press or mince by hand. Whisk garlic, reserved potato cooking water, vinegar, mustard, oil, and pepper in small bowl until combined. Drizzle dressing evenly over warm potatoes; let stand 10 minutes.
- Toss shallot, walnuts, arugula, and Roquefort cheese in small bowl. Transfer potatoes to large serving bowl; add shallot/walnuts/arugula/Roquefort mixture and mix gently with rubber spatula to combine. Serve immediately.
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