Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Grilled Greek Potato Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 87 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://slsrecipes.com/grilled-greek-potato-salad-recipe/