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

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 the potatoes onto the platter and top with blue cheese.
9. Arrange the quail and watercress on top.
10. 3 tablespoons ground white pepper
11. 3 tablespoons coarsely ground black pepper
12. 3 tablespoons kosher salt
13. 2 tablespoons olive oil
14. 5 quail, de-boned
15. Combine both peppers and salt in a small bowl.
16. Brush quail with oil on both sides and season with the pepper mixture on skin side.
17. 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)