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

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


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Ingredients

  • 1/4 cups Sherry wine vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 cup crumbled blue cheese
  • 12 medium red-skinned potatoes, unpeeled (about 2 3/4 pounds)
  • 2 bunches watercress, stems trimmed

Recipe Preparation

  • 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.

Reviews Section

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

-This salad would be delicious served on a bed of frissée salad with crispy lardons.

-Get the squash in the over before starting the dressing. Cook the potatoes while the onions are caramelizing.

2 tablespoons balsamic vinegar

Preheat oven to 350° F. Cut squash in half. Place halves cut side up on a baking sheet. Sprinkle with salt and pepper. Distribute garlic, vinegar, and olive oil between the two halves. Cover with tin foil. Bake until very tender, gooey, and almost caramelized. At least an hour. Maybe more. Set aside and keep covered while cooking potatoes and dressing.

2 yellow onions, peeled and diced

2 tablespoon lard (or olive oil)

1 tablespoon sherry wine vinegar

2 teaspoons dijon mustard

Heat a sauté pan to medium heat. Add lard and let melt. Add onions, salt, pepper, and thyme. Stir occasionally. Don't let the onions brown. Once they're translucent, cover pan with a lid and turn heat down to low. Stir every 10 minutes or so. Make sure the onions don't brown. After about 45 minutes, remove the lid and burn off the excess liquid on medium heat. Add vinegar and cook for one minute. Turn off the heat. Whisk in mustard. Slowly whisk in some olive oil. Taste. If too acidic, add more olive oil. If it's too oily add more vinegar.

10 medium-sized yukon gold potatoes

Fill a large pot with cold water. Add salt. Peel potatoes and place them in the cold salty water right after you peel them. Bring to a boil. Turn down to a simmer. Check for to see if they are done by inserting the tip of a knife. They're done when there is no resistance (about 25-30 minutes). Or just cut one open and taste. Drain, cover, and set aside until the dressing is ready.

handful of parsley leaves, coarsley chopped

Slice potatoes and place in a bowl. Sprinkle with salt and pepper. Pour over a few tablespoons of dressing. Mix gently with your fingers. With a teaspoon, gently scoop out the cooked squash flesh and place scoops all over the dressed potatoes. Drizzle over more dressing. Garnish with roasted garlic and parsley. Serve immediately.


There&aposs more than one formula for a great potato salad. There are creamy potato salads, vinegar-based potato salads, warm potato salads, cold potato salads, and a world of add-ins to flavor up the mix. And then there are the potatoes: Russets, reds, Yukon Golds. We&aposll take you through the different styles of potato salads, show you how to cook the potatoes, and suggest top recipes to try.

Try this recipe for Best Classic Potato Salad from Nicole Mcmom, and watch the video above to get all her tips for how she makes her favorite potato salad.

1. Picking the right potatoes

The potatoes you use will make all the difference in the texture of your salad. Some cooks prefer waxy potatoes such as Yellow Finn, Yukon Gold, and red potatoes because they hold their shape when they&aposre cooked and keep their firm texture in the salad when they&aposre chopped up and tossed with dressing.

Russet or Idaho potatoes have a drier, starchier texture and tend to break down during cooking, chopping, and tossing with dressing. But that&aposs not necessarily a bad thing. This kind of potato soaks up dressing like a sponge and tends to yield a softer, creamier potato salad. Read up on how to choose the right potato for the recipe.

Tater Tip: Potatoes can add color highlights to your salad. Red potatoes are red on the outside and creamy white on the inside, while purple potatoes hold their color all the way through. You can also use sweet potatoes to add a cheerful touch of orange, as in this Caribbean Sweet Potato Salad.

Related: Get recipes for red potato salads.

2. Prepping and cooking potatoes

To peel or not to peel? If you&aposd like to add a little extra color and texture to your salad, leave the skins on. Just be sure to scrub them thoroughly with a vegetable brush before you cook them. Once you&aposve either scrubbed or peeled your potatoes, cut them into bite-size chunks, place them in a large pot, and cover them with water. Use a large enough pot to allow for several inches of head room to accommodate the boiling, starchy water. Bring the potatoes to a boil, then generously salt the water. Reduce the heat if necessary to keep the pot at a gentle boil.

How long to boil potatoes for potato salad? Depending on your definition of "bite-size," the potatoes will take between 8 and 15 minutes to cook. As soon as they&aposre tender enough to cut through easily, drain them and let them sit in the strainer for a bit to let the steam evaporate excess moisture. Remember that the residual heat will continue cooking the potatoes a little bit even after they&aposve been drained.


24 Totally Delicious Main-Course Salads

Make way for a new Greek salad (read: no feta, olives or grape leaves in sight). This warm plate combines grilled (or saut??ed) eggplant and zucchini, red and yellow cherry tomatoes, scallions and basil, celery and quartered hard-boiled egg. Instead of the usual oil and vinegar, the dressing is a tangy and rich mixture of plain yogurt, olive oil, garlic and sesame oil. Charred slices of country-style bread are the perfect accompaniment for sopping up the juices.

Sweet, spicy and savory flavors come together in this Asian-inspired salad, where a few tweaks help basic ingredients go a long way. First, you cook chunks of pineapple in a skillet until they brown on the bottom, which gives them a caramelized flavor. The second trick for major flavor: The recipe has you cook halved cherry tomatoes with a bit of oil and garlic, then crush them with a spoon to create an insta-sauce.

Here's one kale salad you may not have tried before: an a.m.-appropriate recipe that incorporates elements from a classic bacon, egg and cheese. It starts with a bed of shredded kale and sliced green apple in a maple-citrus dressing chopped turkey bacon, grated cheddar and fried eggs complete the meal.

Fried garbanzo beans add unexpected flavor and crunch to a chopped salad you can serve family style.

This simple salad lets the fresh, sweet flavor of mangoes shine through.

If salads don't quite fill you up try this hearty option.

The surprising combination of crab, green apple, avocado and Parmesan gives this salad a new spin.

In addition to the usual salad suspects (romaine, tomato, bell pepper), this Middle Eastern dish also includes avocado, black olives, fresh parsley and mint. Ripped pieces of toasted, seasoned pita bread add unexpected texture and beautifully soak up the garlic-lemon dressing.

From the butter lettuce to the vine tomatoes to the avocado, everything in this salad is fresh, fresh, fresh.

Lobster. Avocado. Mango. Enough said.

Photo: Alison Gootee/Studio D

Although we most often see the Asian, green bok choy stir-fried, it also makes a wonderful salad base with its mild flavor and crunchy texture. In this dish, it complements coconut-soy marinated beef sirloin slices (which cook in less than 2 minutes), a coconut-lime dressing and chopped peanuts.

This salad features unexpected pairings of vibrant ingredients&mdashmache, avocado and cotija cheese with a citrus dressing&mdashand is sure to satisfy your craving for fresh wholesome flavors.

With its mix of vegetables, seafood and chicken, this salad is sure to have something to please every guest.

Cilantro and black sesame add zip to this Asian-inspired chicken salad.

No garden-variety side dish, this salad has more than half your daily supply of vegetables, including beets (loaded with folate, potassium, and antioxidants) and butternut squash (for beta-carotene). Walnuts and goat cheese make it a meal.

More than meets the eye, this hearty skirt steak salad features a medley of unexpected flavors: peppery watercress, shallots, chervil, hot chilies and fresh lime.

Endive gives this salad crispness, and a simple mayonnaise dressing gives it creaminess, but the main purpose for both, Ina Garten says, is to "bring out the shrimpness." This shrimp salad can be prepared earlier in the day and assembled with endive just before.

The vinaigrette-dressed greens provide a satisfying tang that plays off the richness of the bacon, which also provides a salty counterpart to the slight sweetness of the jumbo shrimp.

A traditionally Greek salad is elevated with some more exotic flavors.

Mediterranean olives, chickpeas and carrots get a zesty lift from a cumin vinaigrette.

In this delicious salad, the honey mustard vinaigrette serves as both a marinade and a dressing.

A spoonful of miso adds savory richness to a warm beef salad.

Eating this classic Caesar salad before a rich meal, like pizza or pasta, is a great way to ensure that you eat in moderation.


Instructions

FOR THE POTATO SALAD:

  1. Preheat your grill to 400°.
  2. Skewer the potatoes onto metal skewers (about 8-10 skewers). Mist (or brush) with olive oil until coated evenly. Sprinkle with a couple pinches of kosher salt and freshly ground black pepper.
  3. Cook on your preheated grill for about 12 to 15 minutes, turning halfway through. Once the bigger potatoes can easily be pierced by a fork, remove and let cool for about 5 minutes.
  4. Meanwhile, in a large bowl combine mayonnaise, Dijon, onion powder, aleppo pepper, garlic and black pepper. Once the skewers have cooled to touch, slide the grilled potatoes off and into the bowl.

FOR THE VINAIGRETTE:

  1. In a small bowl whisk together the red wine vinegar, the 2-1/2 teaspoons Dijon mustard, the black pepper and slowly whisk in the bacon fat.
  2. To the bowl with the potatoes add in the chopped bacon, parsley and sliced green onions. Pour the bacon-Dijon vinaigrette over top and toss to coat.
  3. Serve warm or at room temperature.

F&W&rsquos 25 Favorite Salad Recipes

Antipasto Salad with Bocconcini and Green-Olive Tapenade
Inspired by the antipasto in Italian-American restaurants, Chef Nancy Silverton developed this sophisticated version for Jar restaurant in Los Angeles.

Asian Coleslaw with Miso-Ginger Dressing
This recipe makes twice as much dressing as you will need for the coleslaw. Keep the extra on hand for tossing with rice noodle salads, serving as a dip for crudités or spooning over broiled or saut fish.

Baby Leaf Lettuce with Olives and Watermelon
Chef Brian Bistrong loves adding crisp and juicy watermelon chunks to salads. He takes the idea one step further here by mixing watermelon juice into the dressing, creating a sweet-tangy vinaigrette that’s naturally low in saturated fat.

Baby Romaine with Green Goddess Dressing
The dressing makes more than enough for this salad, so serve the extra with cold poached fish. Or use it in lobster rolls instead of mayonnaise.

Arugula Salad with Candied Walnuts
Candied walnuts are available at specialty markets and nut shops. Alternatively, you can use plain walnuts it’s best to toast them first in the oven.

Farro, Cherry Tomato and Arugula Salad
The trick to cooking farro, a variety of wheat cultivated in Italy, is to boil it in lots of salted water, as with pasta.

Grilled Chicken and Watercress Salad with Canadian Bacon
This dish offers a fitness-minded mix of lean chicken and calcium-packed watercress. Canadian bacon, with just a fraction of the calories and fat of bacon, gives the salad a slightly sweet and salty flavor.

Grilled Potato and Onion Salad with Blue Cheese and Bacon
This savory mix of crumbly cheese, crispy bacon and charred red onions with tender new potatoes is incredibly good as a side with grilled beef tenderloin or steak.

Leeks Vinaigrette with Fried Eggs and Smoked Prosciutto
With this dish, chef Paul Kahan suggests pouring a full-flavored bock beer, such as the dark, smoky Ayinger Celebrator Dopplebock from Germany.

Mesclun, Tofu and Nori Salad with Citrus Dressing
This salad from executive chef Yasuhiro Honma of En Japanese Brasserie in New York City combines crisp greens, crunchy rice crackers and smooth tofu cubes in a fantastic lime, orange and soy dressing.

Midsummer Market Salad
Even if you eat at the Craigie Street Bistrot weekly, you’re unlikely to find the same market salad twice. This July version could just as easily contain chive blossoms, lamb’s quarters, sorrel or fava beans, depending on what chef Tony Maws’s farmers bring to his door.

Mixed Asian Salad with Macadamia Nuts
Macadamias add crunch and an unexpected buttery richness to this salad.

Mixed Tomato Salad with Green Tomato Vinaigrette
You can use mild or hot chiles in the tangy dressing for this refreshing tomato salad if you have more than one kind on hand, add a mixture of chiles.

Swifty’s Cobb Salad
This salad is a hybrid of a Cobb salad and a chopped salad.

Swiss Chard Salad with Garlicky Yogurt
This Cypriot salad, which is traditionally served as part of a meze along with a glass of anise-flavored raki, is particularly refreshing. Instead of blanching the Swiss chard in boiling water, Istanbul chef Musa Dagdeviren rubs salt into the leaves and then wilts them in a warm skillet, thus retaining all the vibrant color and flavor.

Thai Vegetable and Smoky Eggplant Salad
Cookbook author Celia Brooks Brown balances the freshness and crunch of raw carrot, cucumber and cherry tomatoes with soft, smoky eggplant seasoned with a lime juice, soy and chile dressing. This salad delivers a delicious assortment of nutrient-rich vegetables𠅊nd is completely enticing.

Vegetable Salad with Curry Vinaigrette and Fresh Mozzarella
Chef Yves Camdeborde first offered this delicious salad on Le Comptoir’s brasserie menu, serving it warm with thin slices of roast veal. When he opened his take-out shop next door, he created a meatless version that’s just as popular.

Warm Mushroom Salad
Warm salads used to be common on restaurant menus, but their popularity has waned, for no good reason. This terrific salad is made with warm mushrooms that develop great meaty flavor when cooked with soy sauce.

Watermelon Salad with Feta
Chef Brian Bistrong loves adding crisp and juicy watermelon chunks to salads. He takes the idea one step further here by mixing watermelon juice into the dressing, creating a sweet-tangy vinaigrette that’s naturally low in saturated fat.


20 Healthy and Delicious Summer Salad Recipes You&rsquoll Enjoy All Season Long

As the seasons change, so will the ingredients in your meals, especially if you prefer fresh toppings grown close to home. Now that summer is in full swing, opting for light, refreshing meals is key&mdashand that&rsquos where a balanced salad comes in.

Nope, we&rsquore not talking about your sad desk lunch. Salads can be filling, easy to make, and taste amazing. Plus, if you buy seasonal produce, you&rsquoll save some money and pack your dish with nutrients, says Lisa Moskovitz, R.D., C.D.N., CEO of NY Nutrition Group.

To achieve an ultra-satisfying summer salad, Monica Auslander Moreno, M.S., R.D.N., founder of Essence Nutrition, says you should aim to combine at least three different veggies, one protein, and a serving of healthy fats, plus lots of &ldquocolor and variety to be both psychologically and physically satiating.&rdquo Hues of oranges, reds, and greens not only look appetizing, but the variety puts more nutrition on your plate for a vitamin- and mineral-rich meal that does the body good.

Moskovitz notes that balance and experimentation go hand in hand. &ldquoA salad of just vegetables might seem like a great idea but will likely not keep you full for very long,&rdquo she says. &ldquoGet creative with your salads. Don&rsquot just rely on raw veggies. Add in some cooked or marinated veggies, like roasted zucchini and marinated mushrooms. The variety of textures and flavors will keep the salad interesting and exciting.&rdquo

Here are a few more tips to keep in mind when building a summer salad that&rsquos actually satisfying:

  • Opt for plant- or animal-based protein like edamame, chickpeas, beans, eggs, feta cheese, and grilled fish or chicken.
  • Try raw and cooked veggies like roasted broccoli, peppers, onions, and corn on a bed of various greens like kale, spinach, and arugula.
  • Add in healthy fats like nuts, seeds, avocados, or a light drizzle of olive oil.
  • Toss in fresh summery flavors with fruits like tangerines, berries, or watermelon.

Need some more inspo? Take a peep at the delicious summer salad recipes below. They&rsquoll satisfy the whole family all season long&ndashwhether you&rsquore beachside, hitting up a park picnic, or taking dinner to the backyard.


40 Easy Summer Salads That Pack in the Best Seasonal Flavors

These filling recipes taste so very farmers' market to table.

When the weather heats up and your motivation to be anywhere near the kitchen goes down, these refreshing summer salad recipes will help you get a healthy dinner or side dish on the table, no sweat. Our easy picks make the most of summer produce&mdash from sweet tomatoes to succulent corn and juicy peaches &mdash so that you can celebrate the bountiful season in the best (and most delicious!) way possible. Bonus: these fresh ideas with few ingredients will leave you with extra time for fun backyard games.

If you need hearty salad ideas for dinner, we rounded up plenty of protein-packed summer salad recipes with chicken, shrimp, steak, pork, or countless colorful vegetarian options. Bright and crunchy types of salad make the best BBQ side dishes to complement smoky grilled mains, while summer salads with fruit offer a sweet-savory contrast you&rsquoll be thinking about &lsquotil fall. Forget basic iceberg lettuce salads and try a tongue-tingling Sesame Cucumber Salad or craveworthy Tomato Panzanella that uses sourdough bread instead of greens. Our off-the-cob corn salad uses smoky chipotle chile and fresh lime juice to take the summer staple up a notch, and our updated Greek Salad recipe has even better, brinier flavor. Make-ahead pasta salads (yep, we're counting them as salad!) make summer family cookouts so much easier, while mason jar salads are a cinch to bring to a picnic. It&rsquos finally summertime, and the livin&rsquo should be as easy as these salad recipes.


Quick Salad Recipes You Can Make for Dinner on Busy Weeknights

Whether you like steak in your salad or prefer a vegetarian meal, we've got you covered in the event that you'd like to make salad for dinner. These quick weeknight-ready salad recipes star all kinds of protein, many different types of salad leaves, a variety of other vegetables, and all kinds of tasty add-ins, from fresh herbs to tortilla chips to hard-boiled eggs. Simply put, we have a variety of delicious salad recipes that come together in a flash, which means there's always one you can make for a weeknight dinner.

When it comes to a meaty salad, beef can't be beaten. Our recipes make good use of cheaper cuts of steak, like flank, so you can have steak salad on a weeknight. Chicken is a favorite of families everywhere, and it's plain to see why: It's an easy-going protein that works so well in so many different salad recipes, including a straightforward grilled chicken salad to a many-layered taco salad. But think beyond the basics, too. We adore salmon with salad, as seen in the recipe here, and other types of fish&mdashboth fresh and canned. There are plenty of vegetarian and vegan options in our entrée salad recipes, including hearty mains that are bulked up with mushrooms, beans, and quinoa.

Romaine, baby spinach, arugula, and butter lettuce are just a few of the many greens available all year round, which means you can have a fresh, satisfying salad for dinner during any season. We do have salad recipes specifically for winter, though. One test-kitchen tip is to use roasted vegetables&mdashthey are a really good addition to salad when the weather is cold and your favorite tomatoes aren't as tasty as they are in the peak of summer.

Some say the dressing makes the salad. We're not entirely sure we agree with that, but we do agree that dressing can take a salad from good to great. And the options are endless creamy buttermilk, warm tomato vinaigrette, tropical dressings with pineapple, and Asian-accented dressings made with fish sauce and lime juice&mdashthey're all here, paired with the right combination of vegetables, leaves, and proteins to make your dinnertime salad routine a snap.