I have raved about Bobby Flay’s Potato Salad before. Now, I’m not saying that you shouldn’t make this exactly as written, because if you follow the recipe to the letter it’s absolutely killer. I’m just saying that the thing that makes this recipe really special is the boil/grill technique with the potatoes, and the blue cheese on top. And you could put it on any old salad green (like spinach), and end up with something truly memorable.
We did some version of this with our CSA lettuce and spinach, and let me just say that it didn’t suffer much for want of watercress.
Here is the original recipe, for your reference:
- 1/4 cup Sherry wine vinegar
- 1 large shallot, chopped
- 2 teaspoons Dijon mustard
- 1/2 cup olive oil
- 1/2 cup crumbled blue cheese
- 12 medium red-skinned potatoes, unpeeled (about 2 3/4 pounds)
- Additional olive oil
- 2 bunches watercress, stems trimmed
- 3 green onions, chopped
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 green onions. Spoon vinaigrette over potatoes
Read More http://www.epicurious.com/recipes/food/views/Grilled-Potato-Salad-with-Watercress-Green-Onions-and-Blue-Cheese-Vinaigrette-108279#ixzz1JBXdlpUY