Grilled Potato Salad with Blue Cheese Vinaigrette
Looking for a potato salad sure to dazzle the pants off your guests?
This is it.
Grilled Potato Salad with Blue Cheese Vinaigrette.
Blake and I have been making this extroverted version of potato salad for many years. You could definitely say it’s a staple recipe in our house. Not exactly one that our kids look forward to (blue cheese = “what’s that smell?” and “yuck!”), but one that is reserved for the two of us and our blue cheese lovin’ friends.
This potato salad is no traditional potato salad. No mayo, hard boiled eggs, or pickles involved. I know for a fact that I have relatives who would not even call this potato salad. It’s unconventional. And it’s over-the-top fabulous.
We always, always, always serve this platter of deliciousness alongside grilled beef, as the potatoes and blue cheese make for a natural pairing. Ribeyes, T-bones, or a tenderloin…any of these are swell choices. Blake seasons the beef very simply with a sprinkling of coarse salt and freshly ground black pepper to let the ultra flavorful potato salad shine.
And if you’re looking to completely round out this sure-to-dazzle meal, open a beautiful bottle of red. A Malbec or Pinot Noir would do very nicely. Then raise your glass to great food and unconventionality.
Grilled Potato Salad with Blue Cheese Vinaigrette
Ingredients
- 16 small new red potatoes do not peel
- olive oil for brushing potato slices
- kosher salt and freshly ground black pepper
- 6 oz. watercress coarsely chopped
- 2 scallions thinly sliced
- FOR THE VINAIGRETTE:
- ¼ c. red wine vinegar
- 2 tsp. honey
- 1 small shallot finely chopped
- 2 tsp. Dijon mustard
- ½ c. olive oil
- ½ c. crumbled blue cheese
Instructions
- In a large pot of salted water, boil the potatoes until just cooked through. Do not let them get too soft and overcooked. This should take about 15 to 20 minutes, depending on the size of the potatoes. Test for doneness by piercing a potato with a thin skewer or fork. If it meets some resistance, but can slide all the way through, they’re done. Drain the potatoes immediately. Let cool. This step can be done a few hours in advance. Just set them on the counter. Do not refrigerate.
- Now make the blue cheese vinaigrette. Whisk the vinegar, honey, shallot, mustard, olive oil, and blue cheese together. The vinaigrette can be made a few hours in advance. Cover and keep refrigerated.
- Heat your grill to medium-high. Liberally oil the grill grates.
- Cut the potatoes into 1/4″-thick slices. This next part gets a bit tedious. Here’s how I prefer to do it. Lay the slices out on a large baking sheet or jelly roll pan. Brush both sides with oil and sprinkle generously with salt and pepper. It’s really not that bad. Just keep reminding yourself of the end result you get to indulge in.
- And now for Tedious: Chapter #2. Lay all those potato slices out on your grill grate. Grill until lightly charred on both sides, about 5 minutes total.
- Arrange the watercress on a platter. Top with the potatoes. Drizzle the vinaigrette over the top, while your potatoes are still warm so they will absorb the vinaigrette better. Sprinkle with the scallions. Serve immediately.
Notes
Nutrition Information:
I love these potatoes.
this looks delicious except for the blue cheese – i don’t like blue cheese. any ideas for a substitute??
How about goat cheese or feta? I think they would be great, too!
Wonderful presentation and awesome combo of ingredients. This sounds like an excellent recipe, especially since blue cheese is among my favorite cheeses. Looks amazing! Have you tried Faribault Dairy’s cheeses?
This sounds so amazing. I’m bookmarking it!!
Wonderful presentation and awesome combo of ingredients. nicely captured.First time i am visiting ur space. nice collection of recipes
Yum! I love potatoes and the vinaigrette sounds delicious! What an awesome take on the potato salad.
Oooh this looks and sounds fantastic! Now I just need a grill!
Nice to hear from you Monica! If you don’t have a grill or a gill pan, I could imagine roasting the potato slices on high heat in the oven, until you achieve some crispiness. Then just assemble per the recipe. It would have a very similar effect.
Extroverted potato salad – I love that description! It sounds like my kind of potato salad – no mayo and lots of flavor!
Thanks, Sylvie! I love a good tangy oil and vinegar dressing – and this is a super one with the blue cheese, as it adds just a touch of creaminess and lots of bold flavor.
this looks incredible.I am on the hunt for recipes for my wife.she is pregnant and new recipes make her day.:)
This sounds like an excellent recipe, especially since blue cheese is among my favorite cheeses. Fortunately, my favorite blue cheeses, Amablu and St. Pete’s Select are made right here in my community of Faribault and aged in sandstone caves. Have you tried Faribault Dairy’s cheeses? I would highly recommend them to blue cheese lovers.
No, I haven’t yet tried the cheeses from Faribault – I’ll look for them – thank you!
Delicious flavours! I can’t wait to try this one!
Hi Maria – enjoy!!
Absolutely GORGEOUS, Brenda!
Thank you so much, Robyn. Hope you’re having a great weekend!
Wow! Large plates, forks or spoons mandatory…pants optional ;)
I’m not sure about the optional pants part. But a forgiving waistband would be great!! Hope you’re having a great weekend, Paula!
Looks amazing! I love blue cheese and it sounds like the perfect complement to grilled potatoes. Can’t wait to try this!
Hi Becca! You will not be disappointed in this dish. So nice to hear from you – thanks & have a great weekend!
Love it! I’ve also been making this for years – we even bring it camping. Mmm…
Ooooo…perfect for camping – love it, Crystal!