French potato salad - gh_9407
6 servings.
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | Shallots or | |
| 8 | smalls | White onions |
| 2 | pounds | Medium-size red potatoes |
| 1 | teaspoon | Salt |
| Olive or salad oil | ||
| ½ | pounds | French green beans (haricots verts) or green beans |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Dijon mustard |
| 1 | ounce | Crumbled blue cheese |
Directions
ABOUT 1 HOUR BEFORE SERVING OR EARLY IN DAY: 1. Preheat oven to 425F. Peel shallots or onions (if using onions, cut each lengthwise in half). Cut potatoes into 1½" chunks. In large roasting pan (17" by 11 ½"), combine shallots, potatoes, salt, and 1 tablespoon olive or salad oil.
2. Roast shallots and potatoes 30 minutes. Meanwhile, trim ends from green beans.
3. After shallots and potatoes have roasted 30 minutes, stir in green beans and 1 T olive or salad oil. Roast vegetables 15 minutes longer or until potatoes and green beans are tender.
4. In lg bowl, stir together lemon juice, mustard, and 1 tablespoon olive or salad oil. Add roasted vegetables to bowl, tossing to coat with dressing. Place vegetables on platter; sprinkle with crumbled blue cheese. Serve potato salad warm or cover and refrigerate to serve cold later.
Each serving: About 245 calories, 8 g fat, 4 mg cholesterol, 465 mg sodium.
Good Housekeeping/July'94/scanned & fixed by DP & GG