Grilled Greek Potato Salad Recipe

Grilled Greek Potato Salad RecipePhoto by: Taste of Home Grilled Greek Potato Salad Recipe Rating 4

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:

Diabetic Friendly

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Grilled Greek Potato Salad Recipe
  • Prep: 30 min. Grill: 20 min.
  • Yield: 16 Servings
30 20 50

Ingredients

  • 3 pounds small red potatoes, halved
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large sweet yellow pepper, chopped
  • 1 large sweet red pepper, chopped
  • 1 medium red onion, halved and sliced
  • 1 medium cucumber, chopped
  • 1-1/4 cups grape tomatoes, halved
  • 1/2 pound fresh mozzarella cheese, cubed
  • 3/4 cup Greek vinaigrette
  • 1/2 cup halved Greek olives
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 tablespoons minced fresh oregano or 1 teaspoon dried oregano

Directions

  • Drizzle potatoes with oil and sprinkle with salt and pepper; toss to coat. Grill potatoes, covered, over medium heat or broil 4 in. from the heat for 20-25 minutes or until tender.
  • Place in a large bowl. Add the remaining ingredients; toss to coat. Serve salad warm or cold. Yield: 16 servings (3/4 cup each).

Nutritional 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.

Originally published as Grilled Greek Potato Salad in Taste of Home June/July 2009, p16

Tip

Fresh Mozzarella Facts

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.

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Reviews for Grilled Greek Potato Salad (20)

Grilled Greek Potato Salad Recipe

Grilled Greek Potato Salad

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Reviewed on Jul. 11, 2011 by theheat01

I wasn't able to use a grill so I cooked everything in a skillet and it turned out pretty decent! Although I think that feta could add to this dish like the previous comments, I really loved the mozzarella. And just make sure to have bite size pieces!


Reviewed on Jul. 10, 2011 by dholten

I'm not one for potato salads that have a heavy dressing and was glad to see one that look refreshing. It seemed like an awful lot of chopping. The salad itself wasn't terrible, but didn't "WOW" me in the taste department. It was more like a chopped salad with the addition of grilled potatoes.


Reviewed on Jun. 21, 2011 by gingerwithatwist

I made this twice a few summers ago and absolutely love it!! It is such a great alternative to the traditional mayo based potato salad. This is a must have for any picnic!


Reviewed on Jun. 05, 2011 by aug2295

I left out the olives and used feta instead of mozzarella. This was definitely a winner - it had a lot of flavor and with all those fresh veggies, it had a very summery taste. This will definitely make an appearance at my next barbecue!


Reviewed on Jul. 09, 2010 by dongreenfield

Excellent recipe. Really enjoyed the fresh vegetables with the grilled potatoes... the use of olive oil was also great


Reviewed on Jun. 18, 2010 by Aphrodite7

This is fabulous! The only thing I did differently was that I used feta cheese instead of mozzarella to make the salad more Greek!


Reviewed on Jun. 18, 2010 by lil-flower

It is the onion not the mayo that becomes toxic when left out.


Reviewed on Jun. 18, 2010 by Juansmom

Greek vinaigrette mix can be purchased from Penzeys Spices, (Penzeys.com), a do-not miss company! Better, fresher than those dressing packets from the stores! The have the best spices and mixes that will make all your recipes winners! I don't cook with any other spices!


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

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