Potato Salad with Arugula, blue cheese and dijon vinagrette

2 lbs red potatoes, cut into 1/4 in slices
2 tbsp salt
1 medium garlic clove, peeled and threaded onto a skewer
1 1/2 tbsp champagne or white wine vinegar
2 tsp Dijon mustard
1/4 c olive oil
1/2 tsp ground black pepper
1/2 c walnuts, toasted and choppedĀ  coarse
4 oz roquefort cheese (I used basic danish blue cheese as I like its
milder taste better)
1 small bunch arugula (basically as much as you want)

**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

*STEP BY STEP: Dressing the Potatoes*

After the potatoes have been thoroughly drained, spread them out on a
rimmed baking sheet and drizzle evenly with vinaigrette.

3. Toss dressed potatoes with walnuts, cheese and arugula.