Potato Salad with Green Beans, Bosque Blue & Toasted Pecans

 

• 1 pounds baby red-skinned potatoes, quartered, and boiled til tender
• 1/4 c white wine vinegar
• 1 T whole grain mustard
• 3/4 c olive oil
• Salt & pepper to taste
• 2/3 cup crumbled Bosque Blue cheese
• 1/2 pound green beans, trimmed and blanched
• 1/3 cup pecans, toasted, chopped
Place vinegar, mustard, olive oil in jar and shake until emulsified.  Season to taste with salt and pepper.  Toss with all other ingredients.
• 1 pounds baby red-skinned potatoes, quartered, and boiled til tender
• 1/4 c white wine vinegar
• 1 T whole grain mustard
• 3/4 c olive oil
• Salt & pepper to taste
• 2/3 cup crumbled Bosque Blue cheese
• 1/2 pound green beans, trimmed and blanched
• 1/3 cup pecans, toasted, chopped
Place vinegar, mustard, olive oil in jar and shake until emulsified.  Season to taste with salt and pepper.  Toss with all other ingredients.

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