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

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 watercress. Sprinkle with green onions. Spoon vinaigrette over potatoes.

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