If you love the vibrant flavors of the Mediterranean and crave a fresh twist on a classic side, the Grilled Greek Potato Salad Recipe is an absolute must-try. This dish brilliantly combines tender, smoky grilled potatoes with zesty Greek seasoning, creamy feta, and a bright lemony dressing that sings with every bite. It’s a perfect blend of texture and flavor that elevates simple potatoes into a star salad ideal for any gathering. Whether you serve it warm off the grill or chilled on a warm day, this salad brings sunshine and soul to your table.
Ingredients You’ll Need
The magic of this Grilled Greek Potato Salad Recipe lies in its simplicity—each ingredient plays a key role in building its bold, refreshing character. From the petite red potatoes providing hearty texture to the tangy feta that offers a creamy contrast, every component complements the other perfectly.
- 3 lb petite red potatoes: These small potatoes grill beautifully while staying tender inside.
- ½ cup olive oil (divided): Adds richness and helps create that irresistible grilled crust on the potatoes.
- 1½ Tbsp Greek seasoning (divided): Infuses the salad with authentic Mediterranean herbs and spices.
- 2 Tbsp lemon juice: Brings a lively citrus brightness that cuts through the richness.
- ¼ cup mayonnaise: Gives the dressing a creamy, smooth texture without overpowering the flavors.
- ¾ cup crumbled feta cheese: Offers salty, crumbly goodness that’s essential in any Greek-inspired dish.
- 2 Tbsp chopped fresh basil: Adds a fresh, herbaceous note that lifts the salad beautifully.
How to Make Grilled Greek Potato Salad Recipe
Step 1: Prepare the Potatoes
Start by rinsing and scrubbing your petite red potatoes to get rid of any dirt—this makes sure you’re grilling clean, fresh spuds. Dry them well, then prick each potato a few times with a fork. Pop them into the microwave on high for about 4 to 5 minutes; this quick step begins cooking them so grilling finishes them off perfectly tender.
Step 2: Toss with Olive Oil and Greek Seasoning
Once microwaved, cut the potatoes into bite-sized pieces and place them in a bowl. Drizzle 3 tablespoons of olive oil and sprinkle 2 teaspoons of Greek seasoning over the pieces. Toss everything together so each potato is glistening and flavorful before hitting the grill.
Step 3: Grill the Potatoes
Get your grill ready and place the seasoned potatoes into a grill basket. Let them grill until tender and golden brown, which usually takes about 20 minutes. This grilling step adds that wonderful smoky depth and slight crispness you can’t get any other way. Once done, take them off the heat and allow them to cool just a bit.
Step 4: Whisk the Dressing
While the potatoes cool, whisk together the remaining olive oil, the rest of the Greek seasoning, lemon juice, and mayonnaise. This dressing will bring creaminess and a citrus tang that perfectly balances the smoky potatoes and salty feta.
Step 5: Combine and Toss
In a large bowl, mix your grilled potatoes with crumbled feta and freshly chopped basil. Pour the dressing over the top and toss gently to coat every piece with that luscious mixture. This is where everything melds into a harmonious Greek-inspired delight.
Step 6: Serve Warm or Chilled
Your salad is ready to enjoy immediately—warm and fragrant—or you can refrigerate it to serve chilled later. Both ways are incredible, making it an extremely versatile dish.
How to Serve Grilled Greek Potato Salad Recipe
Garnishes
To add a little extra flair, sprinkle extra crumbled feta or torn fresh basil leaves on top just before serving. A light drizzle of good quality olive oil or a few black olives can also enhance the presentation and taste, creating layers of flavor and color.
Side Dishes
This Grilled Greek Potato Salad Recipe pairs beautifully with grilled meats like lamb, chicken, or even seafood. It also complements lighter main dishes such as roasted vegetables or a simple Greek salad, making it an ideal side for summer barbecues or casual meals.
Creative Ways to Present
Try serving the salad in rustic bowls for a casual vibe or place it bedded over a platter of fresh greens for an impressive spread. For a fun twist, use hollowed-out tomatoes or bell peppers as edible serving vessels—this adds both charm and an extra burst of color.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator. The salad will keep well for 2 to 3 days. Keep in mind that the potatoes might soak up some of the dressing’s moisture, so give it a gentle toss before serving again.
Freezing
This salad is best enjoyed fresh or refrigerated—freezing isn’t recommended because the potatoes and dressing texture can change significantly and become mushy once thawed.
Reheating
If you prefer your salad warm, gently reheat leftovers in the microwave for short bursts of 20 to 30 seconds. Toss once more after warming to redistribute the dressing and freshen the flavors.
FAQs
Can I use a different type of potato?
Absolutely! While petite red potatoes work best for their size and texture, Yukon Gold or fingerling potatoes also make excellent substitutes, offering a creamy interior and firm skin that holds up well to grilling.
Is this salad suitable for vegetarians?
Yes, this recipe is vegetarian-friendly. The main protein component is the feta cheese, which adds a satisfying savory note without any meat.
Can I make this salad entirely without mayonnaise?
If you’d prefer to skip mayonnaise, try substituting it with Greek yogurt or a good quality olive oil-based dressing to maintain the creaminess while keeping it lighter.
How long do I need to grill the potatoes?
About 20 minutes on the grill is perfect for tender and golden potatoes. Rotate the grill basket occasionally to ensure even cooking and prevent burning.
Can I prepare this salad ahead of time for a party?
Definitely! The flavors actually intensify when the salad chills for a few hours, making it a fantastic make-ahead dish for gatherings or picnics.
Final Thoughts
Trust me, once you make this Grilled Greek Potato Salad Recipe, it will quickly become one of your favorite go-to dishes for any occasion. The combination of smoky grilled potatoes, fresh herbs, and creamy feta is utterly irresistible and sure to impress family and friends alike. So fire up your grill, gather these simple yet flavorful ingredients, and enjoy a true taste of the Mediterranean right in your own backyard!
Print
Grilled Greek Potato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Salad
- Method: Grilling
- Cuisine: Greek
- Diet: Vegetarian
Description
This Grilled Greek Potato Salad combines tender, smoky red potatoes with a tangy Greek-inspired dressing, creamy feta cheese, and fresh basil. Perfect for summer barbecues or as a flavorful side dish, it offers a delightful mix of textures and Mediterranean flavors.
Ingredients
Potatoes
- 3 lb petite red potatoes
Dressing and Seasoning
- ½ cup olive oil (divided)
- 1½ Tbsp Greek seasoning (divided)
- 2 Tbsp lemon juice
- ¼ cup mayonnaise
Salad Add-ins
- ¾ cup crumbled feta cheese
- 2 Tbsp chopped fresh basil
Instructions
- Prepare Potatoes: Rinse and scrub the petite red potatoes thoroughly and dry them. Prick each potato several times with a fork to allow steam release during cooking. Microwave the potatoes on HIGH for 4 to 5 minutes to partially cook them.
- Season Potatoes: Cut the microwaved potatoes into bite-sized pieces and transfer to a large bowl. Drizzle 3 tablespoons of olive oil and sprinkle 2 teaspoons of Greek seasoning over the potatoes. Toss well to evenly coat all pieces.
- Grill Potatoes: Preheat your grill and place the seasoned potatoes in a grill basket to prevent falling through. Grill the potatoes for approximately 20 minutes, turning occasionally, until they are tender and have a golden-brown char.
- Make Dressing: Whisk together the remaining 3 tablespoons of olive oil, the leftover 1 tablespoon of Greek seasoning, lemon juice, and mayonnaise until smooth and well combined.
- Combine Salad: In a large bowl, mix the grilled potatoes with the crumbled feta cheese and chopped fresh basil. Pour the olive oil dressing over the salad and toss gently to coat everything evenly.
- Serve: Serve the salad warm from the grill or refrigerate and enjoy it chilled, depending on your preference. This dish pairs wonderfully as a side for grilled meats or Mediterranean dishes.
Notes
- You can substitute the petite red potatoes with baby Yukon golds for a creamier texture.
- Adjust Greek seasoning to taste or use a mixture of dried oregano, garlic powder, and paprika if Greek seasoning is unavailable.
- The salad can be made ahead and chilled, flavors will deepen after a few hours in the refrigerator.
- If you don’t have a grill basket, wrap the potatoes in foil with holes poked for smoky flavor and ease of grilling.
- For a lighter version, replace mayonnaise with Greek yogurt.
