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

1. 1

   Combine vinegar, shallot, and mustard in medium bowl.

2. 2

   Gradually whisk in oil.

3. 3

   Mix in cheese.

4. 4

   Season vinaigrette to taste with salt and pepper.

5. 5

   Cook potatoes in large pot of boiling salted water until almost tender, about 16 minutes.

6. 6

   Drain; cool completely.

7. 7

   Cut potatoes into 1/4- to 1/2-inch-thick rounds.

8. 8

   Brush rounds on both sides with oil; sprinkle with salt and pepper.

9. 9

   Prepare barbecue (medium-high heat).

10. 10

    Arrange watercress on platter.

11. 11

    Grill potatoes until golden and cooked through, about 3 minutes per side.

12. 12

    Mound warm potatoes atop watercress; sprinkle with green onions.

13. 13

    Spoon vinaigrette over potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.