Grilled Potato Salad with Blue Cheese Vinaigrette
7/5/2017, 11 a.m.
SERVES: 8 / TOTAL TIME: 1:05
• 3 lb. red potatoes
• Kosher salt
• ¼ c. aged sherry vinegar
• 1 small shallot
• 2 tsp. Dijon mustard
• ½ c. blue cheese
• ⅓ c. olive oil
• 3 tbsp. extra-virgin olive oil
• 14 oz. watercress
• 2 green onions
Place potatoes in 8-quart saucepot and add enough cold water to cover. Add 2 tablespoons salt and heat to boiling on high. Reduce heat to medium and boil 10 to 20 minutes or until potatoes are just cooked through but not soft. Test by piercing a potato with a thin skewer or toothpick; when skewer meets some resistance but can slide all the way through, drain potatoes immediately. Potatoes can be drained and set aside at room temperature up to 4 hours ahead.
In medium bowl, whisk together vinegar, shallot, mustard, blue cheese, and 1/3 cup oil. Vinaigrette can be covered and refrigerated up to 4 hours ahead.
Prepare outdoor grill for direct grilling on high.
Cut potatoes into 1/4-inch-thick slices. Brush both sides of each slice with remaining 3 tablespoons oil, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
Place potato slices on hot grill grate. Grill 5 to 10 minutes or until lightly browned on both sides of slices, turning over once.
Place watercress on large serving platter. Top with potatoes and green onions. Drizzle vinaigrette on top. Serve immediately.