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

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

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Average Rating:

Total Reviews: 16

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  • on June 17, 2012

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    I found this potato salad recipe in a magazine and couldn't wait to make it. I made it last night for family and it was so good. I parbolied the potatoes the day before and then grilled them inside on a grill pan about 2 hours before serving them. Mixed the dressing, poured over the potatoes, then topped with blue cheese and green onions. I served it at room temperature. Delicious ! (I eliminated the watercress.

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  • 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.

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  • 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.

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  • 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.

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  • on December 03, 2008

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    I used arugula, instead of watercress, and broiled potatoes and quail instead of grilling; even so, the presentation was beautiful, and the tastes were phenomenal...way to go Bobby...

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  • on July 05, 2008

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    I have made this potato salad twice... both times got rave reviews. The second time I used arugla instead of watercress, which I like at least as well and was much less work.

    I also used red wine vinegar with 2 tsp of honey in place of the sherry wine vinegar, as recommended by a previous reviewer.

    Additionally, to change things up a bit I added some bacon to the leftovers. It was tasty!

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  • on July 21, 2007

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    I didn't make the quail; I was looking for a recipe with grilled potatoes when I found this. I'm not much of a cook but wanted to make something impressive for a birthday dinner with my super-foodie family members. Everyone RAVED about this dish. They both asked for the recipe & wanted to know who the FN chef was. Thanks, Bobby Flay, I gained some respect this week! I will definitely make this potato salad again & again.

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  • on February 02, 2007

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    I made this along with the steak and game bird recepe. I burnt the birds and the steak was pretty good but my wife and dinner guest said they could just eat this potato salad recipe for their whole meal. Delicious!

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  • on August 28, 2006

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    Fantastic blend of flavors wrapped up in a warm potato salad. Oh - and I just mix everything together at the same time instead of the 2-step process described in the recipe. I don't mix up but what I will eat, so I always have leftovers. Just re-heat the potatoes in the microwave! TIP: If you don't have Aged Sherry, add 2 tsp of honey per 1/4 cup of red wine vinegar (per bobby Flay's book recipe

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  • on July 09, 2006

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    Wonderful dish! I made it without the Quail, served with a thick rare steak off the grill and a nice red wine....to die for!

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