Jefferson County Recipe of the Day: Grilled Potato Salad

An excellent alternative to traditional potato salad!


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 balsamic vinaigrette
1/2 cup halved Greek olives
1 – 2-1/4 oz. can of sliced ripe olives, drained
1 teaspoon dried oregano


-Drizzle potatoes with oil and sprinkle with salt and pepper; toss to coat.

-Grill potatoes, covered, over medium heat for 20-25 minutes (or until tender).

-Place in a large bowl. Add the remaining ingredients; toss to coat.

-Serve salad warm or cold. Make 12 servings.

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