Bon Appetit/July 2003

Grilled Potato Salad with Watercress, Green Onions, and Blue Cheese Vinaigrette
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/4 cup Sherry wine vinegar 1 large shallot, chopped 2 teaspoons Dijon mustard
1/2 cup olive oil 1/2 cup crumbled blue cheese 12 medium red-skinned potatoes, unpeeled (about 2-3/4 pounds)
Additional olive oil 2 bunches watercress, stems trimmed 3 green onions, chopped



1 Combine vinegar, shallot, and mustard in medium bowl. Gradually whisk in oil. Mix in cheese. Season vinaigrette to taste with salt and pepper.
2 Cook potatoes in large pot of boiling salted water until almost tender, about 16 minutes. Drain; cool completely. Cut potatoes into 1/4 to 1/2-inch thick rounds. Brush rounds on both sides with oil; sprinkle with salt and pepper.
3 Prepare barbecue (medium-high heat). Arrange watercress on platter. Grill potatoes until golden and cooked through, about 3 minutes per side.
4 Mound warm potatoes atop watercress; sprinkle with green onions. Spoon vinaigrette over potatoes,

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