Grilled Potato Salad with Blue Cheese Vinaigrette
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Grilled Potato Salad with Blue Cheese Vinaigrette
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Grilled Potato Salad with Blue Cheese Vinaigrette is an extravagant potato salad recipe to go alongside your BBQ. Topped with a delicious homemade blue cheese vinaigrette, this side salad may just become the star of your meal!
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Ingredients
Blue Cheese Vinaigrette
- ¼ cup red wine vinegar
- 2 teaspoons honey
- 1 small shallot, finely chopped
- 2 teaspoons Dijon mustard
- ½ cup extra-virgin olive oil
- ½ cup crumbled blue cheese
Potato Salad
- 16 small new red potatoes, do not peel
- olive oil, for brushing potato slices
- kosher salt & freshly ground black pepper
- 6 ounces Watercress
- 2 green onions, thinly sliced
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Instructions
Blue Cheese Vinaigrette
- In a small bowl or jar, combine the vinegar, honey, shallot, mustard, olive oil, and blue cheese. Whisk, or cover tightly and shake to combine. (This can be made a few hours in advance. Cover and keep refrigerated.)
Potato Salad
- In a large pot of salted water, boil potatoes until just cooked through - about 15-20 minutes, depending on size of potatoes. Do not let them get too soft or overcooked. Test for doneness by piercing a potato with a thin skewer or fork. If it meets some resistance, but can slide all the way through, they’re done. Drain potatoes immediately. Let cool. (This can be done 1-2 hours in advance. Just set the cooked potatoes on the counter at cool room temperature. Do not refrigerate.)
- Heat grill to medium-high. Clean and liberally oil the grill grates. If the vinaigrette is in the fridge, remove that now and shake to combine.
- Cut potatoes into 1/4″-thick slices - I find that using a thin serrated knife decreases tearing the potato skins. This next part gets a bit tedious, but hang with me because the end result is fabulous! Lay potato slices out on a large sheet pan. Brush both sides with oil and sprinkle generously with salt & pepper.
- Set potato slices on hot grill grates. Grill until nice charred grill marks form, flipping to grill both sides. This should take about 5 minutes total.
- Scatter watercress on a serving platter. Top with the hot/warm grilled potatoes. Drizzle vinaigrette over the top, while potatoes are still warm, so they absorb the vinaigrette better. Sprinkle with green onions and some freshly cracked black pepper. Serve immediately.
Notes
- adapted from "Boy Gets Grill" cookbook by Bobby Flay
Nutrition Information
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Serving
1
Calories
593kcal
(30%)
Carbohydrates
82g
(27%)
Protein
13g
(26%)
Fat
24g
(37%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
18g
Cholesterol
8mg
(3%)
Sodium
285mg
(12%)
Fiber
8g
(32%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 593 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 593kcal | 30% |
| Carbohydrates | 82g | 27% |
| Protein | 13g | 26% |
| Fat | 24g | 37% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 18g | 106% |
| Cholesterol | 8mg | 3% |
| Sodium | 285mg | 12% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
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