Name: Grilled Potato Salad with Blue Cheese Vinaigrette Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: ¼ cup vinegar; 2 teaspoons honey; 1 small shallot, finely chopped; 2 teaspoons Dijon mustard; ½ cup extra-virgin olive oil; ½ cup crumbled blue cheese; 16 small new red potatoes, do not peel; Olive oil, for brushing potato slices; Kosher salt & freshly ground black pepper, to taste; 6 ounces watercress; 2 green onions, thinly sliced

Jump to Recipe· 4.4 from 8 reviews

If you think potato salad is just a side dish from a summer picnic, wait until you try this Grilled Potato Salad with Blue Cheese Vinaigrette Recipe. It takes the humble new potato to a whole new level by grilling thin slices until perfectly charred, then dressing them in a tangy, creamy blue cheese vinaigrette that sings with layers of flavor. The addition of fresh watercress and green onions adds a peppery crunch and brightness, making this salad a star at any meal. Trust me, once you make this, you’ll be dreaming about it long after the last bite.

Ingredients You’ll Need

This image shows a baking sheet filled with one layer of round potato slices with red skin and pale yellow inside. The slices are spread evenly, some overlapping, and sprinkled with black pepper and small drops of oil. The baking sheet is lined with white parchment paper and sits on a white marbled surface with a blue and white-striped cloth partly visible at the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays an essential role, from the tender new potatoes to the bold, creamy blue cheese. The fresh shallot and green onions add sharpness, while the honey and Dijon mustard balance with sweetness and depth. These simple components come together to create an extraordinarily flavorful and textured dish.

¼ cup vinegar: Provides the bright acidity that cuts through the richness of the potatoes and cheese.
2 teaspoons honey: Adds a touch of natural sweetness to balance the tangy vinaigrette.
1 small shallot (finely chopped): Brings a mild onion flavor with subtle crunch in the dressing.
2 teaspoons Dijon mustard: Offers a slight kick and helps emulsify the vinaigrette.
½ cup extra-virgin olive oil: Adds luscious body and richness to the dressing.
½ cup crumbled blue cheese: The star ingredient giving the salad its signature bold, creamy tang.
16 small new red potatoes (do not peel): Their thin skin adds texture and their waxy flesh holds up beautifully to grilling.
Olive oil (for brushing potato slices): Essential for grilling and developing those irresistible charred grill marks.
Kosher salt & freshly ground black pepper: To season potatoes perfectly and enhance all the flavors.
6 ounces watercress: Adds peppery freshness and a lovely green color contrast.
2 green onions (thinly sliced): Provide sharpness and a crisp bite as a finishing touch.

How to Make Grilled Potato Salad with Blue Cheese Vinaigrette Recipe

Step 1: Prepare the Blue Cheese Vinaigrette

Start by combining vinegar, honey, finely chopped shallot, Dijon mustard, extra-virgin olive oil, and crumbled blue cheese in a small bowl or jar. Whisk everything together or seal and shake until creamy and well blended. This vinaigrette can be made hours in advance and kept refrigerated, which not only saves time but also lets those flavors marry beautifully.

Step 2: Boil the Potatoes

Place the red new potatoes in a large pot of salted water and bring to a boil. Cook just until they are tender but still firm—about 15 to 20 minutes depending on size. The trick is to avoid overcooking so they hold their shape on the grill. Test doneness by piercing a potato with a fork; it should slide through with a bit of resistance. Drain them immediately and let cool at room temperature. No need to refrigerate at this stage.

Step 3: Slice and Season the Potatoes

Once cooled, slice the potatoes into ¼-inch thick rounds. A thin serrated knife works best here to keep those delicate skins intact. Lay the slices out on a large sheet pan, brush both sides generously with olive oil, and season well with kosher salt and freshly ground black pepper. This will help the potatoes develop a crisp, flavorful crust on the grill.

Step 4: Grill the Potato Slices

Heat your grill to medium-high and oil the grates liberally to prevent sticking. Place the potato slices directly on the grill and cook until they have beautiful char marks, flipping carefully halfway through. This should take about five minutes total. The grilling imparts a smoky layer of flavor that transforms this salad completely.

Step 5: Assemble the Salad

Scatter fresh watercress on a serving platter for a peppery base. Arrange the warm grilled potatoes over the greens and drizzle the blue cheese vinaigrette while the potatoes are still warm, letting them soak it in for maximum flavor. Finally, sprinkle thinly sliced green onions and a crack or two of black pepper on top. Serve immediately for the best taste and texture.

How to Serve Grilled Potato Salad with Blue Cheese Vinaigrette Recipe

A white plate with blue dots filled with a bed of fresh green watercress as the bottom layer, topped with a generous layer of golden roasted potato slices that have slightly crispy edges. On top of the potatoes, there are small dollops of creamy blue cheese scattered unevenly, light brown sauce drizzled over with bits of finely chopped shallots, and sprinkled green onion pieces for color contrast. Two lemon wedges rest on the middle of the potato layer, adding a fresh yellow touch. A silver fork and spoon lie on the left side of the plate, all set against a white marbled surface with a small bowl of blue cheese and some browned bread pieces in the soft-focused background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your Grilled Potato Salad with Blue Cheese Vinaigrette Recipe, consider adding a few extra garnishes like toasted walnuts or pecans for crunch, or fresh herbs such as chives or flat-leaf parsley for an extra burst of color and freshness. A final drizzle of high-quality olive oil just before serving can also add a lovely gloss and richness.

Side Dishes

This vibrant salad pairs beautifully with grilled meats like steak or chicken, or alongside roasted vegetables for a vegetarian feast. It’s also fantastic at barbecues, picnics, and casual dinners where you want something impressive yet easy to put together. The smoky grilled potatoes complement charred flavors and creamy blue cheese vinaigrette adds a welcome tangy counterpoint.

Creative Ways to Present

For a stunning presentation, serve this salad on a rustic wooden board garnished with edible flowers or microgreens. You can also place individual portions in small bowls or mason jars to wow guests at your next gathering. Layering the potatoes and vinaigrette over a bed of baby greens in a large glass salad bowl highlights the beautiful colors and textures of this dish.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Keep the vinaigrette separate if possible and dress the potatoes just before serving again to maintain the best texture and flavor. The salad may lose some of its grilled crispness but will still taste delicious chilled or at room temperature.

Freezing

Because of the fresh greens and creamy vinaigrette, the Grilled Potato Salad with Blue Cheese Vinaigrette Recipe is not ideal for freezing. Blue cheese texture and watercress quality will degrade, and potatoes can become mushy once thawed. Best to enjoy fresh or within a couple days refrigerated.

Reheating

If you prefer warm potato salad, gently reheat the grilled potatoes alone in a skillet or oven just until tender and heated through before mixing with fresh watercress and vinaigrette. Avoid microwaving as it can result in uneven heating and sogginess. Warm potatoes with cold vinaigrette and fresh greens make a delightful texture contrast.

FAQs

Can I use other types of potatoes for this recipe?

While new red potatoes work best because of their waxy texture and thin skins, you can try Yukon Gold as an alternative. Avoid starchy potatoes like Russets as they may fall apart during grilling.

How spicy is the blue cheese vinaigrette?

The vinaigrette has a tangy and slightly sharp flavor from the blue cheese and mustard but isn’t spicy hot. If you want a bit of heat, try adding a pinch of cayenne pepper or freshly cracked black pepper.

Can I prepare this salad entirely ahead of time?

You can make most of the components ahead—boil the potatoes and prepare the vinaigrette—but for the best flavor, grill potatoes and assemble the salad just before serving. The warm potatoes absorb the dressing beautifully and keep the watercress fresh.

Is this salad suitable for a vegetarian diet?

Absolutely! This salad contains no meat or animal products other than dairy from the blue cheese, making it perfect for vegetarians who enjoy cheese. For vegans, you can substitute with a dairy-free dressing alternative.

What wine pairs well with this salad?

A crisp white wine like Sauvignon Blanc or a dry Riesling pairs wonderfully, as their acidity balances the richness of the blue cheese and complements the grilled potatoes and fresh greens nicely.

Final Thoughts

This Grilled Potato Salad with Blue Cheese Vinaigrette Recipe is truly one of those recipes that surprises and delights with every bite. Its combination of smoky grilled potatoes, tangy creamy dressing, and fresh peppery greens makes it a memorable dish you’ll want to make again and again. So fire up the grill and give it a try—you’re in for a treat that reinvents potato salad for the better!