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.
Recipe information
Yield
Makes 4 to 6 servings
Ingredients
Preparation
Step 1
Combine vinegar, shallot, and mustard in medium bowl. Gradually whisk in oil. Mix in cheese. Season vinaigrette to taste with salt and pepper.
Step 2
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.
Step 3
Prepare barbecue (medium-high heat). Arrange watercress on platter. Grill potatoes until golden and cooked through, about 3 minutes per side.
Step 4
Mound warm potatoes atop watercress; sprinkle with green onions. Spoon vinaigrette over potatoes.
