2 lbs medium red potatoes, cleaned and cut into 1/4-inch thick slices
2 tbsp salt
1 medium clove of garlic, peeled and threaded on a skewer
1 1/2 tbsp champagne or white wine vinegar
2 tsp mustard
1/4 cup olive oil
1/2 tsp ground black pepper
1 small shallot, minced
1/2 cup walnuts, toasted and chopped coarse
4 oz blue cheese
1 small bunch of greens, washed, dried, and cut into bite sized pieces (about 2 1/2 cups)
1. Place the potatoes and salt in a large saucepan and fill with cold water. Bring to a boil over high heat, then reduce to medium. Lower the skewered garlic into simmering water for 45 seconds, then remove and run the garlic under cool water to stop the cooking. Remove the garlic from the skewer and set aside.
2. Simmer the potatoes, uncovered, until tender but firm (a thin-bladed paring knife should slip into the center of the potato with no resistance), about 5 more minutes. Drain the potatoes, reserving 1/4 cup of cooking water. Arrange hot potatoes on a baking sheet in a single layer.
3. Press the garlic through a garlic press or mince by hand. Whisk the garlic, reserved cooking water, vinegar, mustard, oil, and pepper together in a small bowl until combined. Drizzle the dressing evenly over the warm potato slices; let stand 10 minutes.
4. Put the dressed potatoes in a large mixing bowl, then add the shallots, walnuts, cheese, and greens, stirring thoroughly.