87% would make again
Read reviews (11)
Rate recipe
This said, my most requested summer recipe, is wonderful warm, cold or at room temperature. Because it's dressed with a vinaigrette, not mayonnaise, it's ideal for outdoor occasions. —Robin Jungers, Campbellsport, Wisconsin
This recipe is:
Healthy
Please log in to rate this recipe
Nutrition Facts: 3/4 cup equals 142 calories, 8 g fat (2 g saturated fat), 8 mg cholesterol, 248 mg sodium, 14 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.
Grilled Greek Potato Salad published in Taste of Home June/July 2009, p16
Fresh Mozzarella FactsCompared to the more firm texture of most commercially produced mozzarella, fresh mozzarella is soft and moist. The flavor is mild, delicate and somewhat milky. Fresh mozzarella is usually shaped into balls and stored in brine. After buying fresh mozzarella, it should be refrigerated in the brine and eaten within a few days.
Compared to the more firm texture of most commercially produced mozzarella, fresh mozzarella is soft and moist. The flavor is mild, delicate and somewhat milky. Fresh mozzarella is usually shaped into balls and stored in brine. After buying fresh mozzarella, it should be refrigerated in the brine and eaten within a few days.
Watch 1000s of how-to cooking videos and recipe tips from Taste of Home and around the web.
Looking for a Thanksgiving menu? Create your own menu with these Thanksgiving recipes, plus decorating and entertaining ideas for your Thanksgiving dinner.
Get recipes »
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today!
Rate and review this recipe»
Reviewed on Oct. 18, 2009 by DeannaG
I love this salad. I could eat it every week!
Reviewed on Jul. 20, 2009 by kindyklein
My sister made this for graduation. She added the potatoes when they were still warm and the cheese melted a little bit. It was the best potato salad I have ever had. It has become a family favorite
Reviewed on Jul. 02, 2009 by cookat home
this is a delicious salad - I didn't use the cheese as I had two types of meat with the meal. Next time I will include the cheese.
Reviewed on Jun. 20, 2009 by judygill1
Greek Vinaigrettein a screw-top jar put:1/3 c. olive oil3 Tb. wine vinegar2 Tb. lemon juice1 1/2 tsp. fresh chopped oregano or 1/2 tsp. dried-crushed1 tsp. sugar1 sm. garlic clove-minced1/4 tsp. pepperCover and shake well
Greek Vinaigrette
in a screw-top jar put:
1/3 c. olive oil
3 Tb. wine vinegar
2 Tb. lemon juice
1 1/2 tsp. fresh chopped oregano or 1/2 tsp. dried-crushed
1 tsp. sugar
1 sm. garlic clove-minced
1/4 tsp. pepper
Cover and shake well
Reviewed on Jun. 18, 2009 by mrswaters
Feta! Not mozzeralla as Ahalf suggests is what this recipe needs.
Reviewed on Jun. 17, 2009 by Ahalf
This salad cries for Feta cheese rather than the mozzarella.
Reviewed on Jun. 17, 2009 by Hannah0418
i got my grill basket at a pampered chef party - works great
Reviewed on Jun. 17, 2009 by lynn75
Hello. There are 2 grill baskets on the website at Lowe's Home Improvement Store, although one is called a "shaker basket." Hope this helps.
Reviewed on Jun. 16, 2009 by pphddd
Please, where do I find Greek vinaigrette? Or, how do I make it? Thanks!
Reviewed on Jun. 16, 2009 by emsanders
Where did you find a grill basket?
New recipes and fan favorites delivering daily inspiration.
© Taste of Home, 2009