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

4.6

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Grilled Potato Salad with Watercress, Green Onions, and Blue Cheese VinaigretteMark Thomas

To impart smoky flavor to food when using an outdoor gas grill, add a handful of wood chips (soaked in cold water 30 minutes and drained) to a smoker box and place it under the grates and on top of ceramic briquettes in the far right or left corner of the grill.

Recipe information

  • Yield

    Makes 4 to 6 servings

Ingredients

1/4 cup Sherry wine vinegar
1 large shallot, chopped
2 teaspoons Dijon mustard
1/2 cup olive oil
1/2 cup crumbled blue cheese
12 medium red-skinned potatoes, unpeeled (about 2 3/4 pounds)
Additional olive oil
2 bunches watercress, stems trimmed
3 green onions, chopped

Preparation

  1. Step 1

    Combine vinegar, shallot, and mustard in medium bowl. Gradually whisk in oil. Mix in cheese. Season vinaigrette to taste with salt and pepper.

    Step 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.

    Step 3

    Prepare barbecue (medium-high heat). Arrange watercress on platter. Grill potatoes until golden and cooked through, about 3 minutes per side.

    Step 4

    Mound warm potatoes atop watercress; sprinkle with green onions. Spoon vinaigrette over potatoes.

TagsPotato SaladSaladBlue CheeseCheeseDairyRed Skin PotatoPotatoRoot VegetableVegetableWatercressLeafy GreensSideDinnerGluten FreeNut FreeVegetarianEasyGrillingFourth of JulySummerBon Appétit
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