Grilled Potato Salad

For those who do not like mayo this is a great alternative to traditional potato salads. This can be adjusted for a no cheese version.

16 small New Red Potatoes (do not peel)
Olive Oil, for brushing potato slices
Kosher Salt
freshly ground Black Pepper
6 oz Watercress, coarsely chopped
2 Scallions, thinly sliced for the vinaigrette:
1/4 C Red Wine Vinegar
2 tsp Honey
1 small Shallot, finely chopped
2 tsp Dijon Mustard
1/2 C Olive Oil
1/2 C crumbled Blue Cheese

In a large pot of salted water, boil the potatoes until just cooked through. Do not let them get too soft and overcooked. This should take about 15 to 20 minutes, depending on the size of the potatoes. Test for doneness by piercing a potato with a thin skewer or fork. If it meets some resistance, but can slide all the way through, they’re done. Drain the potatoes immediately. Let cool. This step can be done a few hours in advance. Just set them on the counter. Do not refrigerate.

Now make the blue cheese vinaigrette. Whisk the vinegar, honey, shallot, mustard, olive oil, and blue cheese together. The vinaigrette can be made a few hours in advance. Cover and keep refrigerated. **For those who DO NOT like blue cheese now is the time to just omit it. It is just as yummy.

Heat your grill to medium-high. Liberally oil the grill grates.

Cut the potatoes into 1/4″-thick slices. This next part gets a bit tedious. Here’s how I prefer to do it. Lay the slices out on a large baking sheet or jelly roll pan. Brush both sides with oil and sprinkle generously with salt and pepper. It’s really not that bad. Just keep reminding yourself of the end result you get to indulge in.

Lay all those potato slices out on your grill grate. Grill until lightly charred on both sides, about 5 minutes total. They’re beautiful!

Arrange the watercress on a platter. Top with the potatoes. Drizzle the vinaigrette over the top, while your potatoes are still warm so they will absorb the vinaigrette better. Sprinkle with the scallions. Serve immediately.