Name: Grilled Potato Salad with Watercress, Green Onions, and Blue Cheese Vinaigrette
Yield: Makes 4 to 6 Servings
Ingredients: 1/4 cups 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

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