Grilled Greek Potato Salad

This summer recipe is wonderful warm, cold or at room temperature. Because it's dressed with a vinaigrette, not mayonnaise, it's ideal for outdoor occasions.


16 servings


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 (2.25 ounces) can sliced ripe olives, drained
2 tablespoons minced fresh oregano or 1 teaspoon dried oregano


Drizzle potatoes with oil and sprinkle with salt and pepper; toss to coat. Grill potatoes, covered, over medium heat for 20 to 25 minutes or until tender.

Place in a large bowl. Add the remaining ingredients; toss to coat. Serve salad warm or cold.

Nutritional Information

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.

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