Grilled Potato Salad with Watercress, Green Onions, and Blue Cheese Vinaigrette

Name: Grilled Potato Salad with Watercress, Green Onions, and Blue Cheese Vinaigrette
Total time: 1 h 5 min
Yield: 6 servings
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

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.

6 servings

1 hr 5 min

Published October 4, 2025

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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