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Grilled Red Potato Salad
Serves 8 |
Make a big batch of these scrumptious potatoes for the whole family. It’s sure to be a big hit, with the slightly sweeter red potato in the mix.
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Ingredients:
| 2 green onions, (thinly sliced) |
| 2 teaspoons Dijon mustard |
| 3 lbs red potatoes, (scrubbed) |
| 1/2 cup bleu cheese, (crumbled) |
| 1/2 teaspoons pepper |
| 3 tablespoons extra-virgin olive oil |
| 2 1/4 tablespoons kosher salt |
| 1/4 cup sherry vinegar |
| 1/3 cup olive oil |
| 1 shallot, (finely chopped) |
| 14 oz watercress, (coarsely chopped) |
Directions:
- Fill saucepot with water, pour in 2 tablespoons salt and add potatoes, bring to a boil. After boiling, reduce heat to medium and boil additional 10-20 minutes. (Potatoes should be cooked but not soft, a little resistance when poked.) Drain water and set aside on countertop up to 4 hours.
- As potatoes are boiling, mix together bleu cheese, vinegar, shallot, olive oil and mustard. Whisk until evenly mixed. Place in refrigerator up to 4 hours.
- Preheat grill, turn to high heat.
- Cut potatoes into 1/4 inch slices. Brush with extra-virgin olive oil. After oiled, sprinkle with pepper and remaining salt.
- Grill potatoes 5-10 minutes per side, until lightly browned.
- Spread out watercress on plate, top with green onions and grilled potatoes. Lightly coat with vinaigrette.
| Cooking Method: | Pan-fry, Grill |
| Course: | Side |
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