Make a big batch of these scrumptious potatoes for the whole family. It’s sure to be a big hit, with the slightly sweeter red potato in the mix.
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Ingredients:
2 green onions, (thinly sliced)
2 teaspoons Dijon mustard
3 lbs red potatoes, (scrubbed)
1/2 cup bleu cheese, (crumbled)
1/2 teaspoons pepper
3 tablespoons extra-virgin olive oil
2 1/4 tablespoons kosher salt
1/4 cup sherry vinegar
1/3 cup olive oil
1 shallot, (finely chopped)
14 oz watercress, (coarsely chopped)
Directions:
Fill saucepot with water, pour in 2 tablespoons salt and add potatoes, bring to a boil. After boiling, reduce heat to medium and boil additional 10-20 minutes. (Potatoes should be cooked but not soft, a little resistance when poked.) Drain water and set aside on countertop up to 4 hours.
As potatoes are boiling, mix together bleu cheese, vinegar, shallot, olive oil and mustard. Whisk until evenly mixed. Place in refrigerator up to 4 hours.
Preheat grill, turn to high heat.
Cut potatoes into 1/4 inch slices. Brush with extra-virgin olive oil. After oiled, sprinkle with pepper and remaining salt.
Grill potatoes 5-10 minutes per side, until lightly browned.
Spread out watercress on plate, top with green onions and grilled potatoes. Lightly coat with vinaigrette.
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Grilled Red Potato Salad
Serves 8
Ingredients:
2 green onions, (thinly sliced)
2 teaspoons Dijon mustard
3 lbs red potatoes, (scrubbed)
1/2 cup bleu cheese, (crumbled)
1/2 teaspoons pepper
3 tablespoons extra-virgin olive oil
2 1/4 tablespoons kosher salt
1/4 cup sherry vinegar
1/3 cup olive oil
1 shallot, (finely chopped)
14 oz watercress, (coarsely chopped)
Directions:
Fill saucepot with water, pour in 2 tablespoons salt and add potatoes, bring to a boil. After boiling, reduce heat to medium and boil additional 10-20 minutes. (Potatoes should be cooked but not soft, a little resistance when poked.) Drain water and set aside on countertop up to 4 hours.
As potatoes are boiling, mix together bleu cheese, vinegar, shallot, olive oil and mustard. Whisk until evenly mixed. Place in refrigerator up to 4 hours.
Preheat grill, turn to high heat.
Cut potatoes into 1/4 inch slices. Brush with extra-virgin olive oil. After oiled, sprinkle with pepper and remaining salt.
Grill potatoes 5-10 minutes per side, until lightly browned.
Spread out watercress on plate, top with green onions and grilled potatoes. Lightly coat with vinaigrette.
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