Have you ever looked at those cute baby potatoes at the farmer’s market or in the grocery and wondered what you could make with them? Yes, roasting and tossing them with coarse salt is always a possibility. But what about grilling them whole and then making a non-traditional potato salad instead?

Below is a link to a recipe I love. All you do is roast the potatoes or grill them (which I prefer), pile atop a bed of watercress or arugula and spoon a delicious blue cheese vinaigrette over salad. Drizzle with additional blue cheese and chopped green onions. FYI, the recipe doesn’t call for adding blue cheese to the vinaigrette, but why not gild the lily a bit?

Et viola! You now have a lovely dish to accompany fish, chicken, steak or even a veggie burger.

Just in time for a Memorial Day picnic.

http://www.foodnetwork.com/recipes/bobby-flay/grilled-potato-salad-with-watercress-green-onions-and-blue-cheese-vinaigrette-recipe/index.html