Grilled Potato Salad with Watercress, Green Onions, and Blue Cheese Vinaigrette
A sophisticated twist on classic potato salad featuring grilled red-skinned potatoes served over fresh watercress and topped with a tangy blue cheese vinaigrette. Perfect for summer entertaining or as an elevated side dish.
Ingredients
- •¼ cup Sherry wine vinegar
- •1 large shallot
- •2 teaspoons Dijon mustard
- •½ cup olive oil
- •½ cup crumbled blue cheese
- •12 medium red-skinned potatoes
- •¼ cup olive oil
- •2 bunches watercress
- •3 whole green onions
- •chopped
Cooking Instructions
- 1.
Combine vinegar, shallot, and mustard in medium bowl. Gradually whisk in oil. Mix in cheese. Season vinaigrette to taste with salt and pepper.
5 min
- 2.
Cook potatoes in large pot of boiling salted water until almost tender, about 16 minutes. Drain; cool completely. Cut potatoes into 1/4- to 1/2-inch-thick rounds. Brush rounds on both sides with oil; sprinkle with salt and pepper.
45 min
- 3.
Prepare barbecue (medium-high heat). Arrange watercress on platter. Grill potatoes until golden and cooked through, about 3 minutes per side.
10 min
- 4.
Mound warm potatoes atop watercress; sprinkle with green onions. Spoon vinaigrette over potatoes.
5 min
