Ingredients
- 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
Directions
Heat grill. Toss potatoes with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 5 to 7 minutes. Combine the vinegar, shallot, mustard and oil. Toss the potatoes in the vinaigrette. Using tongs remove potatoes from the vinaigrette. Toss the watercress and onion in the remaining vinaigrette. Place the potatoes onto the platter and top with blue cheese. Arrange the quail and watercress on top.
Grilled Black and White Pepper Quail:
3 tablespoons ground white pepper
3 tablespoons coarsely ground black pepper
3 tablespoons kosher salt
2 tablespoons olive oil
5 quail, de-boned
Combine both peppers and salt in a small bowl. Brush quail with oil on both sides and season with the pepper mixture on skin side. Grill for 2 to 3 minutes per side.
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By carmen.mcmeen_7...
Chanhassen, MN
on August 13, 2010
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I made this for a family party and received RAVE reviews. I substitued argula for watercress and use gongozola and it was wonderful. No quail. I had friends and family of all ages asking for the recipe.
By bussess_8749260
Kalispell, MT
on June 02, 2010
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Just delicious. Didn't have sherry vinegar, so I subbed 1 Tbs. of cooking sherry and the rest champagne vinegar. Wonderful.
By renesrich_1739666
Chicago, IL
on April 23, 2010
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I make the potato salad all the time. On the grill and on a grill pan in the kitchen. Always a big hit. It travels well too. Grill the potatoes, make the dressing, chop the watercress, grab the cheese. Pack it up and take it with you. When ready to serve, heat the potatoes in the microwave for 1 minute. Then assemble as directed in the recipe.
Read all 15 reviews