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Grilled Potato Salad with Blue Cheese Vinaigrette
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Grilled Potato Salad with Blue Cheese Vinaigrette

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!

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 6 servings
Calories: 593 kcal
Course: Salad
Cuisine: American

Ingredients

Blue Cheese Vinaigrette
  • ¼ cup red wine vinegar
  • 2 teaspoons honey
  • 1 shallot finely chopped, small
  • 2 teaspoons Dijon mustard
  • ½ cup extra-virgin olive oil
  • ½ cup blue cheese crumbled
Potato Salad
  • 16 red potato do not peel, small, new
  • olive oil for brushing potato slices
  • salt kosher salt|freshly ground
  • black pepper kosher salt|freshly ground
  • 6 ounces watercress
  • 2 green onion thinly sliced

Instructions

Blue Cheese Vinaigrette
    Cup of Yum
  1. 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
  1. 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.)
  2. 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.
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 593

% 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.