Grilled red potatoes on watercress with sherry vinaigrette and blue cheese.

Ingredients

• 12 red new potatoes, skin on, par boiled, sliced 1/4-inch thick
• Olive oil
• Salt and pepper
• 1/4 cup aged sherry wine vinegar
• 1 small shallot, coarsely chopped
• 1 tablespoon Dijon mustard
• 1/2 cup olive oil
• 1/2 pound watercress, coarsely chopped (can substitute chopped Romaine)
• 2 green onion, coarsely sliced
• 1/2 cup crumbled blue cheese

Steps

1. Heat grill.
2. Toss potatoes with oil and season with salt and pepper, to taste.
3. Grill until golden brown on both sides and just cooked through, about 5 to 7 minutes.
4. Combine the vinegar, shallot, mustard and oil.
5. Toss the potatoes in the vinaigrette.
6. Using tongs, remove potatoes from the vinaigrette.
7. Toss the watercress and onion in the remaining vinaigrette.
8. Place lettuce on large platter and then potatoes.
9. Top with blue cheese and green onion and serve.

Notes

• May grill potatoes earlier in day and then reheat prior to eating.