I was at the Brookside Farmer’s Market the other day, where I bought some fingerling and Peruvian blue potatoes. The cashier asked what I planned to do with the spuds, and I told her that my favorite use of potatoes is a grilled potato salad with blue cheese vinaigrette. She asked me to describe it and as I did, she said “Am I drooling? That sounds so good.” I gave her the details so she could make it, and realized that I should share it with my readers as well.

It’s not an original recipe, but comes from one of my go-to chefs, Bobby Flay. Click here for Grilled Potato Salad with Watercress and Blue Cheese Vinaigrette. It goes beautifully with fish, chicken or beef. The key is to serve the dish fairly soon after taking the potatoes off the grill–don’t let them cool too much or the dressing won’t be absorbed into the potatoes.

Enjoy!