Meijer's Tina Miller on how to make grilled potato salad - FOX 35 News Orlando

Meijer's Tina Miller on how to make grilled potato salad

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Grilled Summer Potato Salad Grilled Summer Potato Salad

Meijer Healthy Living Advisor Tina Miller recently joined us on the "Mix at Six" to demonstrate how to make a grilled potato salad. She called it "a nice alternative to those heavy mayonnaise-based salads."

As for a main dish, Miller said chicken sausage has fewer calories than bratwurst and suggested topping them with a "do it yourself" condiment. Here are a few ideas she provided us:

A. Southwest Mayo: Mix together 1/2 cup light mayonnaise, 1 to 2 Tbsp. lime juice, 1 tsp. each McCormick chili powder and ground cumin

B. Lemony Herb Mayo: 1/2 cup light mayonnaise, 1 tsp. McCormick basil, 1/2 tsp. each McCormick Oregano, garlic powder and 1/2 to 1 tsp. lemon juice

C. Herbed Mustard: 1/2 cup Meijer Dijon mustard plus 1 tsp. McCormick dill weed

D. Worcestershire Pub Mustard: 1/2 cup Meijer Dijon mustard plus 1 tsp. McCormick grill mates Worcestershire pub burger seasoning

E. Cajun Spiced Ketchup: 1 cup Meijer Ketchup and 1 Tbsp. McCormick Perfect Pinch Cajun Seasoning.

Watch the video to see Miller and Fox 2's Monica Gayle make the grilled potato salad. If you would like to try it for yourself, here is the recipe:

Grilled Summer Potato Salad

Serves: 4-6


1 lb. small red potatoes, washed and halved

4 Tbsp. Meijer olive oil, divided

1 Tbsp. fresh lemon juice

1 Tbsp. red wine vinegar

3 cloves garlic, minced

1 Tbsp. Meijer Dijon mustard

1 cup cherry tomatoes, halved

1/2 cup Meijer sliced black olives, drained

2 Tbsp. chopped fresh parsley


1. Coat grill rack with nonstick cooking spray. Preheat grill to medium (300 F to 350 F). Lightly coat potatoes with 1 Tbsp. of the olive oil, and season with salt and pepper to taste. Place potatoes directly on grill rack. Grill 15 minutes or until fork tender turning every 3-5 minutes. Transfer to a platter; let cool slightly.

2. Meanwhile, in a large bowl whisk together lemon juice, vinegar, garlic, mustard and remaining 3 Tbsp. olive oil.  Add potatoes, tomatoes and olives; toss to combine. Sprinkle with parsley and serve.

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