Recipe information
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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Preparation
Step 1
Combine vinegar, shallot, and mustard in medium bowl. Gradually whisk in oil. Mix in cheese. Season vinaigrette to taste with salt and pepper.
Step 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.
Step 3
Prepare barbecue (medium-high heat). Arrange watercress on platter. Grill potatoes until golden and cooked through, about 3 minutes per side. Mound warm potatoes atop watercress; sprinkle with green onions. Spoon vinaigrette over potatoes.