We had this this weekend, GG, and enjoyed it. It was a great accompaniment for our corn on the cob and burgers. P.S. If you have any questions or see mistakes in the recipe, don't hesitate to bring them to my attention. I have so much to do today. I've tried to be very careful in writing this up, but may have overlooked something. Thanks!
The recipe was based on ideas gained from a Taste of Home recipe which the submitter said was her "most requested summer recipe - wonderful warm, cold or at room temperature. Because it's dressed with a vinaigrette, not mayonnaise, it's idea for outdoor occasions." - Robin Jungers, Campbellsport, Wisconsin
3 pounds small red potatoes, quartered
2 Tablespoons olive oil
1 red onion, cut in 1/2-inch wedges
1 green pepper, cut in 1/2-inch strips
4 cloves garlic, minced
Salt and pepper to taste
Additional salad ingredients:
1 medium (or equivalent amount) cucumber, pared if waxed, seeded, then cut in 1/2-inch dice
1 cup cherry tomatoes, halved
1 cup pitted black olives, halved crosswise
1/2 cup pitted kalamata olives, halved
3/4 cup Greek vinaigrette (I used Ken's - LuAnn)
1 teaspoon grated lemon zest
1 fresh lemon juiced
2 cloves garlic, minced
2 Tablespoons fresh or 2 teaspoons dried oregano
Preheat the oven to Broil.
Place potatoes, onions, peppers and garlic on a large rimmed baking sheet.
Drizzle with olive oil, add salt and pepper to taste, stir until the vegetables are well coated, then spread into a single layer.
Place pan about 6 inches from heat and broil until the potatoes are tender and slightly browned. (Stir once or twice for even browning).
Meanwhile, place the additional salad ingredients in a large mixing bowl.
Also in a small container, whisk together the dressing ingredients.
Gently stir the roasted potato mixture and dressing into the ingredients in the mixing bowl.
Serve warm, or cover and refrigerate.
The photo is of the original recipe, which can be found here: http://www.tasteofhome.com/Recipes/Grilled-Greek-Potato-Salad