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Grilled Greek Potato Salad (16)




Source of Recipe


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Grilled Greek Potato Salad (16)

Taste of Home June/July 2009
Reviews rated this recipe 4.5 of 5 stars.
Exchanges
Prep: 30 min. Grill: 20 min.
Yield: 16 servings (3/4 cup each).

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

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.

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.