Description
This Grilled Potato Salad offers a fresh and flavorful twist on a classic side dish by combining tender red potatoes with a tangy blue cheese vinaigrette, charred to perfection on the grill for added smoky depth. Enhanced with crisp watercress and sliced green onions, it’s a vibrant, satisfying salad perfect for barbecues and summer meals.
Ingredients
Blue Cheese Vinaigrette
- 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
Potatoes and Salad
- 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
Instructions
- Prepare Blue Cheese Vinaigrette: In a small bowl or jar, combine vinegar, honey, finely chopped shallot, Dijon mustard, extra-virgin olive oil, and crumbled blue cheese. Whisk thoroughly or cover and shake until combined. For best flavor, refrigerate and chill for a few hours before serving.
- Cook Potatoes: Bring a large pot of salted water to a boil. Add the small red potatoes and cook them until they are just tender but not overcooked, about 15-20 minutes depending on size. Test doneness by inserting a thin skewer or fork; it should meet slight resistance but pass through easily. Drain and let them cool to room temperature (do not refrigerate if cooking ahead).
- Preheat Grill: Heat your grill to medium-high and clean the grill grates. Brush the grates generously with olive oil to prevent sticking.
- Slice and Season Potatoes: Using a thin serrated knife, cut the cooled potatoes into ¼-inch thick slices to minimize tearing of the skins. Lay the slices out on a large sheet pan. Brush both sides of each slice with olive oil and season generously with kosher salt and freshly ground black pepper.
- Grill Potato Slices: Place the potato slices on the hot grill. Grill until distinct charred grill marks appear, flipping once to cook both sides evenly. This should take about 5 minutes total.
- Assemble Salad: Arrange fresh watercress on a serving platter. Top with the warm grilled potato slices. Drizzle the blue cheese vinaigrette over the potatoes while warm to allow them to absorb the flavors better. Garnish with thinly sliced green onions and a sprinkle of freshly cracked black pepper.
- Serve: Serve immediately to enjoy the salad’s perfect combination of smoky, tangy, and fresh flavors.
Notes
- Do not overcook the potatoes; they should hold their shape when sliced for grilling.
- If making vinaigrette in advance, bring to room temperature and shake well before using.
- Use a serrated knife to slice potatoes for cleaner cuts and to avoid skin tearing.
- For extra smoky flavor, cook over charcoal or wood grill if possible.
- This salad is best served the same day grilled but can be refrigerated for up to 1 day with a separate vinaigrette.
