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Grilled Greek Potato Salad Recipe
Grilled Greek Potato Salad Recipe photo by Taste of Home

Grilled Greek Potato Salad Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. Grill: 20 min.
MAKES:16 servings
TOTAL TIME: Prep: 30 min. Grill: 20 min.
MAKES: 16 servings

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

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.

Directions

  1. 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.
  2. Place in a large bowl. Add the remaining ingredients; toss to coat. Serve salad warm or cold. Yield: 16 servings (3/4 cup each).
Originally published as Grilled Greek Potato Salad in Taste of Home June/July 2009, p16

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.

Reviews for Grilled Greek Potato Salad

AVERAGE RATING
   (26)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (3)
3 Star
 (3)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jun. 6, 2014

This is great; I did not use cucumber as hubby is not fond of it, and used feta as another reviewer said to make it more Greek. A great change from mayo based salad, and I really liked it served warm.

MY REVIEW
Reviewed May. 29, 2014

Outstanding!! Followed the recipe exactly, adding some diced pepperoncini with the fresh cut veggies. Can't wait for the fresh veggies this summer. Thanks for sharing!!

MY REVIEW
Reviewed Jan. 21, 2014

This is my new favorite! I took it to a potluck and it received MANY compliments!! Really pretty easy to make as well! This will be a regular at our house!

MY REVIEW
Reviewed Jul. 10, 2013

I added sliced kielbasa to the roasting pan with the potatoes, and then added the rest of the ingredients for just few minutes under the heat, for a really good warm salad.

MY REVIEW
Reviewed Jul. 9, 2013

My children do not like mayonaise based salads. This recipe was delicous for the entire family. We used Feta cheese to make it more authentic and left out the mozzarella.

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