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Grilled Greek Potato Salad

Grilled Greek Potato Salad
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
16 ServingsPrep: 30 min. Grill: 20 min.

Ingredients

  • 3 pounds small red potatoes, halved
  • 2 tablespoons Crisco® Extra Virgin 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 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).
Nutrition Facts: 3/4 cup equals 142 calories,
© Taste of Home 2009 Tasteofhome Logo

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Grilled Greek Potato Salad (continued)

Nutrition Facts: 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.
© Taste of Home 2009 Tasteofhome Logo