Grilled Italian Potato Salad Recipe

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

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Living in California, we grill year-round and tend to get tired of the same old thing. My family loves this version of potato salad. I usually make this with Italian flavors, but you can use anything you want.
MAKES:
20 servings
TOTAL TIME:
Prep: 25 min. Grill: 15 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
20 servings
TOTAL TIME:
Prep: 25 min. Grill: 15 min.

Ingredients

  • 3 pounds fingerling potatoes
  • 1 large red onion, cut into 3/4-inch slices
  • 1 medium sweet red pepper, halved and seeded
  • 1/4 cup olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound hard salami, cubed
  • 8 ounces smoked mozzarella cheese, cut into 1/2-inch cubes
  • 2 cups grape tomatoes, halved
  • 1 can (14 ounces) water-packed artichoke hearts, well drained and chopped
  • 2/3 cup fresh basil leaves, torn
  • 1/2 cup Italian salad dressing
  • 1/4 cup Greek olives, chopped

Directions

Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain.
In a large bowl, toss potatoes, onion and sweet pepper with oil, salt and pepper. Transfer vegetables to a grill wok or basket; place on grill rack. Grill, covered, over medium heat or boil 4 in. from heat 15-20 minutes or until tender, stirring occasionally.
Cut potatoes in half lengthwise; transfer to a large bowl. Coarsely chop onion and sweet pepper; add to potato mixture. Add remaining ingredients; toss to coat. Serve warm or cold. Yield: 20 servings (3/4 cup each).
Originally published as Grilled Italian Potato Salad in Grill It Bookazine 2016, p105

  • 3 pounds fingerling potatoes
  • 1 large red onion, cut into 3/4-inch slices
  • 1 medium sweet red pepper, halved and seeded
  • 1/4 cup olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound hard salami, cubed
  • 8 ounces smoked mozzarella cheese, cut into 1/2-inch cubes
  • 2 cups grape tomatoes, halved
  • 1 can (14 ounces) water-packed artichoke hearts, well drained and chopped
  • 2/3 cup fresh basil leaves, torn
  • 1/2 cup Italian salad dressing
  • 1/4 cup Greek olives, chopped
  1. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain.
  2. In a large bowl, toss potatoes, onion and sweet pepper with oil, salt and pepper. Transfer vegetables to a grill wok or basket; place on grill rack. Grill, covered, over medium heat or boil 4 in. from heat 15-20 minutes or until tender, stirring occasionally.
  3. Cut potatoes in half lengthwise; transfer to a large bowl. Coarsely chop onion and sweet pepper; add to potato mixture. Add remaining ingredients; toss to coat. Serve warm or cold. Yield: 20 servings (3/4 cup each).
Originally published as Grilled Italian Potato Salad in Grill It Bookazine 2016, p105

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