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

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