Mediterranean Herbed Potato Salad with Grilled Vegetables

Ingredients:

  • Herbed Vinaigrette
  • 12 ounces olive oil
  • 4 ounces white vinegar
  • 3 ounces balsamic vinegar
  • 2 tablespoons fresh lemon juice
  • 4 cloves fresh garlic, chopped
  • 12 leaves fresh basil, chopped
  • 1/2 teaspoon fresh oregano, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • Grilled Vegetables
  • 2 fresh eggplant, skinned and sliced to 1/3 inch thickness
  • 2 squash, sliced to 1/4 inch thickness
  • 4 red peppers, sliced to 1 inch strips
  • 4 green peppers, sliced to 1 inch strips
  • 4 yellow peppers, sliced to 1 inch strips
  • 2 red onions, sliced to 1/2 inch thickness
  • 6 medium Portabella mushrooms, stems removed and cleaned (remove stems & clean)
  • 1 pound Feta cheese, crumbled
  • 2 cups Greek olives
  • 6 pounds Idaho® potatoes
  • 2 medium fresh tomatoes, roughly chopped

Directions:

  1. To prepare herbed vinaigrette, mix all ingredients and whisk well. Set aside.
  2. Marinate eggplant, squash, peppers, onion and mushrooms in 1/2 the prepared vinaigrette for 2 hours.
  3. Wash and steam potatoes. Let cool. When potatoes are cooled, cut into 1/8 inch thick slices.
  4. Toss potatoes in vinaigrette. Refrigerate.
  5. Drain vegetables (save vinaigrette) and grill until tender, let cool. Cut grilled mushrooms into strips.
  6. In large glass bowl, place 3/4 of the sliced potatoes, 1/4 of the grilled vegetables, 1/4 of the cheese and 1/4 of the black olives. Repeat process 3 more times to create a layering effect.
  7. Pour reserved vinaigrette over salad and garnish with sprigs of fresh oregano, feta cheese and diced tomatoes.
Print Recipe

Yield: Serves 24

Source:
Stephen Bello
South Nassau Communities Hospital
Long Island, NY

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