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

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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

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