Grilled Bleu Cheese Vinaigrette Potato Salad with Green Onions and Watercress

* 12 red new potatoes, skin on, parboiled and quartered
* Olive oil
* Salt & pepper
* 1/4 c. aged sherry wine vinegar
* 1 small shallot, chopped coarsely
* 1 tbsp. Dijon mustard
* 1/2 c. olive oil
* 1/2 lb. Watercress, coarsely chopped
* 2 green onions, sliced
* Hi Mountain Bleu Cheese Dressing Mix

Heat grill. Toss potatoes with olive oil; salt and pepper to taste. Grill 5 to 7 minutes or until golden brown. Mix vinegar, mustard, shallot and oil; toss potatoes in the vinaigrette. Use tongs to remove potatoes. Place on plate. Toss watercress in vinaigrette, place on top of potatoes and top with Bleu Cheese Dressing Mix. Serve with chicken or quail.