Mediterranean Herbed Potato Salad with Grilled Vegetables

Mediterranean Herbed Potato Salad with Grilled Vegetables

Stephen Bello
South Nassau Communities Hospital
Long Island, NY

Yield: Serves 24



  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.