Grilled Potato Salad with Watercress, Green Onions, and Blue Cheese Vinaigrette

A Simple Summer Salad with a Smoky Twist

As a busy working mom, I'm always on the lookout for quick and easy recipes that don't sacrifice flavor. This Grilled Potato Salad with Watercress, Green Onions, and Blue Cheese Vinaigrette is a perfect example. It's elegant enough for a summer barbecue, yet simple enough to throw together on a weeknight. The smoky flavor from the grill adds a depth that elevates this dish beyond your average potato salad.

The secret to the amazing smoky flavor? Adding soaked wood chips to your grill! It’s a game changer. I use a smoker box; it’s so easy to use and makes all the difference. Thirty minutes of soaking the wood chips before adding them to the smoker box is all the prep it takes for a fantastic smoky aroma to permeate your potatoes as they grill. The slight char on the potatoes perfectly complements the peppery bite of the watercress and the creamy tang of the blue cheese vinaigrette. The green onions add a fresh, vibrant touch, tying everything together beautifully.

What I love about this recipe is its versatility. You can easily adjust the ingredients to your liking. For instance, feel free to experiment with different types of potatoes – Yukon Golds or reds would both be delicious. You could also swap out the watercress for another peppery green, like arugula. And if blue cheese isn't your thing, a creamy goat cheese or even a simple vinaigrette would work just as well. The beauty of this recipe lies in its adaptability; it is easily customizable to match your tastes and the ingredients on hand.

The process is surprisingly straightforward. First, you make the vinaigrette – a simple whisk of vinegar, shallot, mustard, oil, and cheese – and let the flavors meld while you prepare the potatoes. Boiling the potatoes until almost tender is crucial; this ensures they're perfectly cooked through after grilling. The key here is to not overcook the potatoes before grilling; aim for that slightly firm texture. I prefer cutting the potatoes into 1/4 to 1/2 inch rounds, but you can adjust this depending on your preference.

Grilling the potatoes is quick, typically around 3 minutes per side, until they are nicely golden brown and heated through. The heat from the grill crisps up the outside beautifully without cooking them dry on the inside, a texture balance that's hard to achieve with boiled potatoes alone. Then the fun part: assembling the salad! Arranging the watercress on a platter provides a beautiful bed for the warm grilled potatoes. Sprinkle with the green onions for a touch of freshness and a pop of color. Finally, drizzle the creamy blue cheese vinaigrette over the entire salad and watch your family gobble it up.

This Grilled Potato Salad is perfect for a potluck, a casual get-together, or even a simple weeknight dinner. It's a show-stopper that’s surprisingly easy to make. Give it a try, and I'm confident it will become a new favorite in your household, too. I find it’s a great way to use up leftover grilled meats if you choose to add those in! Enjoy!

Tips for Success:

• Don't skip the wood chips! They truly add an incredible smoky flavor that elevates the dish.
• Let the potatoes cool completely after boiling before grilling; this prevents them from falling apart.
• Adjust the grilling time depending on the thickness of your potato slices and the heat of your grill.
• Feel free to experiment with different cheeses or vinaigrettes to customize the salad to your liking.
• Serve immediately for the best flavor and texture.

Step-by-step

• 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.