Grilled Potato Salad with Watercress, Green Onions and Blue Cheese Vinaigrette
- 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
- 2 green onion, coarsely sliced
- 1/2 cup crumbled Cabrales blue cheese
- Grilled Quail, recipe follows
- Heat grill.
- Toss potatoes with oil and season with salt and pepper, to taste.
- Grill until golden brown on both sides and just cooked through, about 5 to 7 minutes.
- Combine the vinegar, shallot, mustard and oil.
- Toss the potatoes in the vinaigrette.
- Using tongs remove potatoes from the vinaigrette.
- Toss the watercress and onion in the remaining vinaigrette.
- Place the potatoes onto the platter and top with blue cheese.
- Arrange the quail and watercress on top.
- 3 tablespoons ground white pepper
- 3 tablespoons coarsely ground black pepper
- 3 tablespoons kosher salt
- 2 tablespoons olive oil
- 5 quail, de-boned
- Combine both peppers and salt in a small bowl.
- Brush quail with oil on both sides and season with the pepper mixture on skin side.
- Grill for 2 to 3 minutes per side.
red new potatoes, olive oil, salt, aged sherry wine vinegar, shallot, mustard, olive oil, green onion, crumbled cabrales
Taken from www.foodnetwork.com/recipes/bobby-flay/grilled-potato-salad-with-watercress-green-onions-and-blue-cheese-vinaigrette-recipe.html (may not work)