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Monday, July 30, 2018

Grilled Greek Potato Salad


My most requested summer recipe is wonderfully 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 minutes.

Grill: 20 minutes.

Yield: 16 servings (3/4 cup each).

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

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. 

Nutritional Facts: 3/4 cup: 189 calories, 11g fat (3g saturated fat), 11mg cholesterol, 325mg sodium, 18g carbohydrate (3g sugars, 2g fiber), 5g protein. 
Diabetic Exchanges: 1-1/2 fat, 1 starch.

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