3 lbs small red potatoes, halved
2 T olive oil
1/2 t salt
1/2 t pepper
1 large yellow pepper, chopped
1 large red pepper, chopped
1 medium red onion, halved and sliced
1 medium cucumber, choppped
1-1/4 c grape tomatoes, halved
1/2 lb fesh mozzarella cheese, cubed
3/4 c Greek Vinaigrette (Kraft makes one)
1/2 c halved Greek olives
1 c (2.25 oz) sliced ripe olives, drained
2 T minced fresh oregano, or 1 t dried
Drizzle potatoes with oil, sprinkle with salt and pepper, toss to coat. Grill potatoes, covered over medium heat for 20-25 minutes until tender. Place in a bowl. Add remaining ingredients; toss to coat. Serve salad warm or cold.
Note: This is from Taste of Home, June/July 2009 and Robin Jungers in Campbellsport WI came up with it. So if you love it - she's the one to thank! My family LOVED it with the warm grilled potatoes - but it wasn't as popular, cold, the next day.