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

Ingredients

• 2 teaspoons Dijon mustard
• ½ cup olive oil
• ½ cup crumbled blue cheese
• 12 medium red-skinned potatoes
• olive oil
• 2 bunches watercress
• 3 green onions
• + 2 more ingredients
• • ¼ cup Sherry wine vinegar
  • 1 large shallot

Combine vinegar, shallot, 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...

View full recipe at Epicurious