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Grilled Greek Potato Salad Recipe

Grilled Greek Potato Salad Recipe photo by Taste of Home

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My most requested summer recipe is wonderful warm, cold or at room temperature. Because the potato salad is 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

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

Grilled Greek Potato Salad

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(11-20) of 22 reviews

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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. 21, 2009 by meringue

Reviewed on Jun. 20, 2009 by judygill1

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