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.