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.
Add to My Recipes +
Add to My Menu +
Print this Recipe
|
Full Screen View
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.
It doesn't get much better than sitting down with a big bowl of homemade soup as the temperatures drop outside. View Recipes >
What to eat before the Big Meal?
Here are a few recipe ideas to have before your Thanksgiving Day meal. Why not start off the day with something a little sweeter? Maybe a dish with apples? The perfect fall fruit, crisp, juicy and delicious. Or maybe you're in the mood for a hearty brunch, something with a little of everything. View Recipes >
Email Recipe
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.
Life's better on the inside!
Get exclusive flash sale invitations, deals, recipes, events and news – delivered right to your inbox.
