Grilled Potato Salad

  • 1/3 cup apple cider vinegar
  • 1 large shallot finely minced
  • 2 tsp Dijon mustard
  • 1/2 cup olive oil
  • 1/2 cup crumbled blue cheese
  • 12 medium new or Yukon gold potatoes unpeeled (2 3/4 ) pounds
  • 2 bunches watercress stems trimmed
  • 3 green onions
  • 3 large sliced radishes kept in ice water in the refrigerator

Combine vinegar, shallot, and mustard in a medium bowl.  Whisk in oil. Season with salt and fresh ground pepper.

Boil potatoes until almost tender. Drain and cool. Cut potatoes into 1/3-1/2 inch thick slices. Brush with olive oil and sprinkle with salt and pepper Grill potatoes over medium high heat until golden on both sides. About 3 minutes per side.

Mound warm potatoes on top of water cress. Sprinkle with green onions. Spoon vinaigrette over potatoes. Top with sliced radishes.

Leave a Comment

Previous post:

Next post: