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.
There are so many variations of the classic sandwich. Find a new favorite and share your love for one of the tastiest sandwiches around. View Recipes >
Traditional Irish Recipes for St. Patrick's Day
Enjoy these classic Irish dishes in honor of St. Patrick's Day. There's the traditional Corned Beef & Cabbage, Shepherd's Pie and even Irish Potato Soup. They're hearty, flavorful and easy to make! View Recipes >
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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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