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Grilled Greek Potato Salad

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

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,

2 of 2

Grilled Greek Potato Salad (continued)

Nutritional 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.