Best 8 Grilled Potato Salad With Watercress Green Onions And Blue Cheese Vinaigrette Recipes

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Indulge in the symphony of flavors with our grilled potato salad, a delightful fusion of smoky, earthy, and refreshing notes. Perfectly charred potatoes, crisp watercress, vibrant green onions, and tangy blue cheese vinaigrette create a textural and taste sensation that will tantalize your palate. This vibrant salad is not only visually stunning but also incredibly versatile, making it an ideal accompaniment to grilled meats, fish, or as a standalone vegetarian dish. Join us on a culinary journey as we explore the simple yet exquisite grilled potato salad with watercress, green onions, and blue cheese vinaigrette, along with other delectable recipes featured in this article.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED POTATO SALAD WITH WATERCRESS, GREEN ONIONS AND BLUE CHEESE VINAIGRETTE



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

Provided by Bobby Flay

Categories     main-dish

Time 43m

Yield 4 servings

Number Of Ingredients 16

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
3 tablespoons ground white pepper
3 tablespoons coarsely ground black pepper
3 tablespoons kosher salt
2 tablespoons olive oil
5 quail, de-boned

Steps:

  • 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.
  • 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.

ROMAINE SALAD WITH BLUE CHEESE VINAIGRETTE



Romaine Salad with Blue Cheese Vinaigrette image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 5m

Yield 2 BIG GUY servings

Number Of Ingredients 8

2 hearts romaine, chopped
1 clove garlic, chopped
1/2 teaspoon dried oregano leaves
2 teaspoons sugar
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
1/4 pound blue cheese crumbles, in specialty cheese section of your market
Salt and pepper

Steps:

  • Place lettuce in a big bowl. Combine garlic, oregano, sugar and vinegar in a small bowl. Add oil to dressing in a slow stream and mix with a whisk or fork. Stir in blue cheese. Pour dressing over salad and toss. Season with salt and pepper, to taste.

GRILLED RED POTATO SALAD WITH BACON-BLUE CHEESE VINAIGRETTE



Grilled Red Potato Salad with Bacon-Blue Cheese Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Yield 8 servings

Number Of Ingredients 9

4 pounds new potatoes, scrubbed, cooked until almost tender, drained, and halved
1/4 cup olive oil, plus 1/4 cup
Salt and freshly ground black
3/4 pound hickory smoked bacon
1 large red onion, finely sliced
1/4 cup plus 2 tablespoons white wine vinegar
1 tablespoon sugar
1/4 cup coarsely chopped flat-leaf parsley
1 cup crumbled Maytag blue cheese

Steps:

  • Preheat grill. Toss potatoes with 1/4 cup olive oil and season with salt and pepper, to taste. Grill cut side down for 3 minutes. Turn over and continue grilling 2 to 3 minutes. Place in a large bowl.
  • Place medium skillet on the side burner or the grill and heat until almost smoking. Add the bacon and cook until golden brown and crisp. Remove to a plate lined with paper towels. Let cool and crumble.
  • Remove all but 2 tablespoons of the bacon fat from the pan. Add the onions and cook until soft, 5 to 6 minutes. Add 1/4 cup olive oil, vinegar, and sugar and cook until sugar is dissolved. Pour the onion mixture over the potatoes, add the crumbled bacon and parsley and toss to combine, season with salt and lots of black pepper. Spoon the salad onto a large platter and sprinkle with the crumbled blue cheese.

FRENCH STYLE GRILLED POTATO SALAD



French Style Grilled Potato Salad image

Provided by Bobby Flay

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

2 1/2 pounds small new potatoes (red and yellow), scrubbed
1/2 cup olive oil, divided
Salt
Freshly ground black pepper
3 tablespoons white wine vinegar
2 tablespoons whole grain mustard
1 tablespoon Dijon mustard
1 small red onion, halved and thinly sliced
8 cornichon, finely diced
2 tablespoons capers, drained
1/4 cup coarsely chopped fresh chervil, for garnish

Steps:

  • Cover potatoes with water in a medium saucepan. Add 2 tablespoons salt. Bring to a boil; reduce heat, and simmer until tender, about 8 minutes. Drain potatoes and let cool and slice in half.
  • Heat the grill to medium.
  • In a large bowl toss the potatoes with 1/4 cup of the oil and season with salt and pepper. Place the potatoes on the grill, cut-side down and grill until lightly golden brown, about 4 minutes. Turn the potatoes over and continue grilling until just cooked through, about 4 minutes longer.
  • While the potatoes are grilling, whisk together the vinegar, mustards, and 1/4 cup oil in a large bowl, add the red onion, cornichon and capers and stir to combine.
  • Remove the potatoes from the grill and immediately add to the bowl with the other ingredients and gently stir to combine. Season with salt and pepper. Let sit at room temperature at least 15 minutes before serving. Garnish with chopped chervil.

GRILLED POTATO SALAD



Grilled Potato Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 19

3 pounds baby Yukon gold potatoes, halved
Kosher salt
2 tablespoons olive oil
1 tablespoon rosemary, minced
3 cloves garlic, minced
1 yellow onion, slice into rounds
1 red bell pepper, quartered
2/3 cup mayonnaise
1/3 cup sour cream
2 tablespoons buttermilk
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
2 teaspoons chives, chopped
2 to 3 dashes Worcestershire sauce
Dash of white vinegar
Dash of hot sauce
Freshly ground black pepper
8 slices bacon, cooked and chopped
3 scallions, sliced thinly for garnish

Steps:

  • Add the potatoes to a large pot and cover with water. Season generously with salt. Place over medium-high heat and bring to a boil. Cook until tender, 8 to 10 minutes. Drain and set aside to cool, 5 to 7 minutes.
  • Preheat a grill pan over medium-high heat. Toss the cooled potatoes with the olive oil, rosemary, garlic, onion and red bell pepper. Place on the grill pan and cook until nicely browned, 2 to 3 minutes per side. Remove to a large bowl.
  • Make the dressing by adding the mayonnaise, sour cream, buttermilk, parsley, dill, chives, Worcestershire sauce, vinegar, hot sauce and some salt and pepper to a mason jar. Secure the lid and shake until well combined.
  • Pour the dressing over the potatoes and toss to coat. Fold in the chopped bacon, sprinkle over the scallions and serve.

GREEN ONION POTATO SALAD



Green Onion Potato Salad image

Ever since I can remember, my aunt Beverly has made this potato salad for special occasions. She gave me the recipe a few years ago, and I've been making it for parties and my card clubs. I get many requests for the recipe.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

5 medium red potatoes, cubed
2 hard-boiled large eggs, chopped
1/4 cup chopped dill pickle
1 green onion, chopped
3/4 cup mayonnaise
2 tablespoons plus 3/4 teaspoon green onion dip mix
2-1/4 teaspoons cider vinegar
3/4 teaspoon sugar
3/4 teaspoon minced fresh parsley
3/4 teaspoon prepared mustard
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool to room temperature., In a small bowl, combine the potatoes, eggs, pickle and green onion. In another bowl, combine the remaining ingredients. Pour over potato mixture and toss gently to coat. Refrigerate for 1 hour or until chilled.

Nutrition Facts : Calories 465 calories, Fat 36g fat (5g saturated fat), Cholesterol 121mg cholesterol, Sodium 1044mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein.

CREAMY GRILLED POTATO SALAD



Creamy Grilled Potato Salad image

To avoid turning my oven on in the summer, I grill just about everything-including this creamy potato salad. My friends have dubbed this 'The Best Potato Salad You'll Ever Put in Your Mouth!"-and I love that!" -Gayle Robinson, Carrolton, Georgia

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 10

8 medium red potatoes (about 2 pounds), cut into 1-in. slices
2 tablespoons olive oil
1/2 teaspoon garlic salt
1/4 teaspoon paprika
1/4 teaspoon pepper
1 cup fat-free mayonnaise
2 hard-boiled large eggs, chopped
1 dill pickle spear, chopped
3 tablespoons dill pickle juice
1 tablespoon spicy brown mustard

Steps:

  • Place the first five ingredients in a large bowl; toss to coat. , Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill potatoes, covered, over medium heat until tender, 25-30 minutes, turning once. Cool. Cut into quarters and place in a large bowl., In a small bowl, combine remaining ingredients. Pour over potatoes; toss to coat. Serve immediately. Refrigerate leftovers.

Nutrition Facts : Calories 209 calories, Fat 8g fat (1g saturated fat), Cholesterol 75mg cholesterol, Sodium 651mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

GRILLED POTATO SALAD



Grilled Potato Salad image

No boiling and peeling potatoes or adding mayo with this recipe. Great summer recipe. Enjoy!

Provided by Aunt-Nay

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 55m

Yield 8

Number Of Ingredients 11

2 pounds red potatoes
2 tablespoons extra-virgin olive oil
½ cup extra-virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 clove garlic, chopped
½ teaspoon white sugar
6 slices cooked bacon, chopped
4 green onions, chopped
2 tablespoons minced fresh parsley

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Place potatoes in a bowl; add 2 tablespoons olive oil and toss to coat.
  • Cook on preheated grill until tender, about 30 minutes. Cool potatoes, 10 to 15 minutes; cut into quarters.
  • Whisk 1/2 cup olive oil, vinegar, salt, black pepper, garlic, and sugar together in a bowl until dressing is smooth. Toss potatoes, bacon, green onions, and parsley with dressing in a bowl until evenly coated.

Nutrition Facts : Calories 290 calories, Carbohydrate 19.4 g, Cholesterol 9.9 mg, Fat 21.3 g, Fiber 2.2 g, Protein 5.7 g, SaturatedFat 3.7 g, Sodium 456.7 mg, Sugar 1.6 g

Tips:

  • Choose the right potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape well when grilled and are less likely to fall apart.
  • Boil the potatoes until they are almost tender: This will help them cook evenly on the grill.
  • Grill the potatoes over medium-high heat: This will create a nice charred exterior and tender interior.
  • Make the dressing ahead of time: This will give the flavors time to meld.
  • Use fresh herbs: Fresh herbs, such as watercress and green onions, add a bright, flavorful touch to the salad.
  • Serve the salad warm or at room temperature: This salad is best enjoyed when it is still warm from the grill, but it can also be served at room temperature.

Conclusion:

This grilled potato salad is a delicious and easy-to-make side dish that is perfect for summer gatherings. The combination of grilled potatoes, watercress, green onions, and blue cheese vinaigrette is flavorful and refreshing. This salad is sure to be a hit at your next potluck or barbecue.

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