Grilled Greek Potato Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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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. 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:
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).
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