Mediterranean Herbed Potato Salad with Grilled Vegetables
South Nassau Communities Hospital
Long Island, NY
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
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
To prepare herbed vinaigrette, mix all ingredients and whisk well. Set aside.
Marinate eggplant, squash, peppers, onion and mushrooms in 1/2 the prepared vinaigrette for 2 hours.
Wash and steam potatoes. Let cool. When potatoes are cooled, cut into 1/8 inch thick slices.
Toss potatoes in vinaigrette. Refrigerate.
Drain vegetables (save vinaigrette) and grill until tender, let cool. Cut grilled mushrooms into strips.
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.
Pour reserved vinaigrette over salad and garnish with sprigs of fresh oregano, feta cheese and diced tomatoes.