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Grilled Potato Salad with Watercress, Green Onions, and Blue Cheese Vinaigrette
- 1/4 cups 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
Directions:View on Bon Appetit
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