Grilled Potato Salad with Watercress, Green Onions

Name: Grilled Potato Salad with Watercress, Green Onions and Blue Cheese Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 red new potatoes, skin on, par boiled, sliced 1/4-inch thick; Olive oil; Salt and pepper; 1/4 cup aged sherry wine vinegar; 1 small shallot, coarsely chopped; 1 tablespoon Dijon mustard; 1/2 cup olive oil; 1/2 pound watercress, coarsely chopped; 2 green onion, coarsely sliced; 1/2 cup crumbled Cabrales blue cheese; Grilled Quail, recipe follows

Servings: persons

12 red new potatoes, skin on, par boiled, sliced 1/4-inch thick
Olive oil
Salt and pepper
1/4 cup aged sherry wine vinegar
1 small shallot, coarsely chopped
1 tablespoon Dijon mustard
1/2 cup olive oil
1/2 pound watercress, coarsely chopped
2 green onion, coarsely sliced
1/2 cup crumbled Cabrales blue cheese
Grilled Quail, recipe follows

1
Heat grill.
2
Toss potatoes with oil and season with salt and pepper, to taste.
3
Grill until golden brown on both sides and just cooked through, about 5 to 7 minutes.
4
Combine the vinegar, shallot, mustard and oil.
5
Toss the potatoes in the vinaigrette.
6
Using tongs remove potatoes from the vinaigrette.
7
Toss the watercress and onion in the remaining vinaigrette.
8
Place the potatoes onto the platter and top with blue cheese.
9
Arrange the quail and watercress on top.
10
3 tablespoons ground white pepper
11
3 tablespoons coarsely ground black pepper
12
3 tablespoons kosher salt
13
2 tablespoons olive oil
14
5 quail, de-boned
15
Combine both peppers and salt in a small bowl.
16
Brush quail with oil on both sides and season with the pepper mixture on skin side.
17
Grill for 2 to 3 minutes per side.

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 red new potatoes, skin on, par boiled, sliced 1/4-inch thick, Olive oil, Salt and pepper, 1/4 cup aged sherry wine vinegar, and more.

Yes, Grilled Potato Salad with Watercress, Green Onions and Blue Cheese Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions