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Grilled potato salad with watercress, green onions and blue

Ingredients: 4 Tablespoon(s) sherry vinegar 1 Cup(s) shallot; chopped 2 Teaspoon(s) dijon mustard 8 Tablespoon(s) olive oil 4 43/249 Ounce(s) blue cheese; crumbled 12 redskinned potatoes; unpeeled 2 Bunch(s) watercress; stems trimmed 3 Cup(s) green onions; chopped Directions: To impart smoky flavor to food when using an outdoor gas grill, add a handful of wood chips (soaked in cold water 30 minutes and drained) to a smoker box and place it under the grates and on top of ceramic briquettes in the far right or left corner of the grill. 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. Contributor: Bon Appetit July 2003 p 96 (Bobby Flay)
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