We were going to BBQ at home this weekend, and I was looking for something other than my standard side dishes. I came across this side dish on Epicurious.com and it was SO yummy. It really does taste as good as it sounds! What type of Blue Cheese you get will alter the flavor a bit, so engage the guy at the cheese counter and try some samples before selecting one that you like. I'm hoping to use the leftover blue cheese we have to make a dip for some Sweet Potato chips, or fries.
ingredients
1/4 cup 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
preperation
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.
1 comment:
I catch myself daydreaming about living a life in your kitchen.
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