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

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This recipe for Grilled Potato Salad with Watercress, Green Onions and Blue Cheese Vinaigrette is from Ribét Academy Cookbook 2011-2012, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c. sherry wine vinegar
1 large shallot, chopped
2 tsp. Dijon mustard
1/2 c. olive oil
1/2 c. crumbled blue cheese
12 medium red-skinned potatoes, unpeeled (about 2-3/4 lb.)
additional olive oil
2 bunches watercress, stems trimmed
3 green onions, chopped
salt and pepper to taste
Directions:
Directions:
Combine vinegar, shallots and mustard in medium bowl. Gradually whisk in oil. Mix in cheese. Season vinaigrette to taste with salt and pepper.
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.
Prepare barbecue (medium-high heat). Arrange watercress on platter. Grill potatoes until golden and cooked through, about 3 minutes per side.
Mound warm potatoes atop watercress; sprinkle with green onions. Spoon vinaigrette over potatoes.

 

 

 

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