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French Potato Salad with Arugula, Roquef




Source of Recipe


Cook's Illustrated
French Potato Salad with Arugula, Roquefort, and Walnuts

http://www.cooksillustrated.com/images/document/recipe/FrenchPotatoSalad_article.jpg




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)

Instructions
1. 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.



2. 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.



3. 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.