Grilled Potato Salad with Watercress, spring onions, and Blue Cheese Vinaigrette

Ingredients for Grilled Potato Salad with Watercress, spring onions, and Blue Cheese Vinaigrette

• 60ml Sherry wine vinegar

• 1 large shallot, chopped

• 2 teaspoons Dijon mustard

• 120ml olive oil

• 120ml crumbled blue cheese

• 12 medium red-skinned potatoes, unpeeled (about 1.2kg)

• Additional olive oil

• 2 bunches watercress, stems trimmed

• 3 spring onions, chopped

How to make Grilled Potato Salad with Watercress, spring onions, and Blue Cheese Vinaigrette

Combine vinegar, shallot, and mustard in medium bowl. Gradually whisk in oil. Mix in cheese. Season vinaigrette to taste with salt and pepper.

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.

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 spring onions. Spoon vinaigrette over potatoes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.