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

Grilled Potato Salad with Watercress, Green Onions, and Blue Cheese Vinaigrette
Photo by Mark Thomas

Ingredients

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

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

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