Written by Sarah Miller
Grilled Greek Lemon Potato Salad is totally my go-to recipe for cookouts and, honestly, weeknight dinners when I’m wistfully daydreaming of sunny islands. Let’s be real—sometimes the usual sides get so boring.
You want something zesty, a little smoky, but not too fussy. For anyone who loves fresh flavors (not just another bland potato dish), you’ll love how this bowl pulls together.
If you’re already a fan of salads that break the rules, like this grilled salmon salad or the super cozy chicken ranch potato bake, you’re about to have a new favorite.
Key Ingredients for a Perfect Grilled Greek Potato Salad
If you want your grilled Greek lemon potato salad to actually taste Greek and not, you know, generic, you’ve gotta start with the classics. Yukon Gold potatoes are my top pick.
They crisp up beautifully and don’t go to mush. Lemon juice, obviously, is key here. Don’t skimp. Real lemons, not that bottled stuff—in my opinion, that just doesn’t cut it. Next, olive oil. You want the good kind. Not asking you to use half your paycheck, but cheap oil does taste cheap. I load in heaps of fresh parsley and dill (seriously, go wild, it makes a big difference). Some red onion adds bite, and I always, always add feta. There are people who skip it. They are missing out.
You’ll also need garlic, a pinch of dried oregano, salt, and black pepper. Don’t be shy with the pepper. Oh, and Kalamata olives for a little briny punch. Sometimes I sneak cherry tomatoes in if I have them lying around. The thing I love? It’s kind of forgiving. As long as you’ve got the potatoes, lemon, and a big herby kick, you’re golden.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 210 |
| Total Fat | 9g |
| Saturated Fat | 2g |
| Cholesterol | 5mg |
| Sodium | 300mg |
| Total Carbohydrates | 30g |
| Dietary Fiber | 5g |
| Sugars | 1g |
| Protein | 4g |
Essential Tips for Grilling Potatoes
Grilling potatoes freaked me out the first time, not gonna lie. I pictured them burned to rocks or still raw. Here’s what I figured out: the trick is to parboil them before they hit the grill. If you skip that, you’ll be waiting forever, or worse, gnawing on raw spots. Just boil chunks for about 8 minutes. They should be fork-tender but still firm, not falling apart.
Get your grill (or grill pan if that’s your only option) nice and hot. Oil those potato slices a bit—they like to stick otherwise, and trust me, peeling them off the grates is not fun. Toss them straight over medium-high heat. You want those edgy grill marks but don’t wander off. A few minutes per side should do it. If you’re like me and impatient, set a timer. The char gives a flavor boost you can’t get any other way.
Step-by-Step Recipe for Grilled Greek Lemon Potato Salad
Alright, ready for the play-by-play? Here’s exactly how I make my grilled Greek lemon potato salad, with no fancy moves or secret ingredient nonsense.
- Scrub about 2½ pounds Yukon Gold potatoes, cut into chunky slices (you want the skin on for texture).
- Boil ‘em in salty water until just tender, somewhere in the 8-10 minute range. Drain and cool for a bit so you don’t scorch your fingers.
- Toss potatoes gently in a bowl with a couple big glugs of olive oil, salt, black pepper, dried oregano, and a smashed garlic clove. Don’t overdo the oil, just enough for a light coating.
- Grill those slices until golden and marked, probably 4-5 minutes each side. If they break apart, that’s okay… adds “character.”
- Pile everything into a bowl—throw in chunks of feta, sliced red onion, chopped fresh parsley and dill, and pitted Kalamata olives.
- Squeeze over plenty of fresh lemon juice. Give it a taste. Needs more acid? Squeeze again. Potatoes can totally take it.
- Gently stir (I use my hands—just wash up first), then top with extra herbs and a drizzle of oil before serving.
That’s pretty much it. Warm or room temp, nobody complains. In fact, leftovers rule the next day.
Recommended Pairings and Variations
So you’ve made your awesome grilled Greek lemon potato salad. What do you serve it with? Here are a few ideas:
- Perfect next to just about any grilled protein, but it shines beside this grilled salmon salad for a Mediterranean-style meal.
- I serve it with some tall glasses of fresh cucumber lemonade on hot days. So refreshing, trust me.
- Works surprisingly well tucked into a pita with leftover chicken or veggies. Don’t overthink it—cold for lunch is legit.
- If you’re feeling playful, swap dill for mint (or use both). Or, crumble in some spicy feta to shake things up.
Mix and match. That’s the beauty, honestly.
Special Equipment Needed to Achieve the Best Results
This recipe doesn’t need a lot of fancy tools, thankfully. A sturdy grill pan works if you don’t want to mess outside (I hear you, rainy days). If you’re using an outdoor grill, great—get it preheated to medium-high before you start, and don’t forget a good grill brush. Trust me, old bits stuck to the grates will stick to your potatoes. Tongs are pretty much essential for flipping without wrecking everything. Oh, and a big, non-reactive bowl for tossing at the end… I’ve used a salad spinner bowl in a pinch.
If you want to get really fancy, a microplane for zesting the lemon is nice, but I honestly just use a regular grater. You do you.
Common Questions
Do I have to use Yukon Gold potatoes?
No, but they grill the best in my experience. Russet potatoes work if you peel them, but they’re not my favorite here.
Can I make grilled Greek lemon potato salad ahead of time?
Absolutely! Just keep the lemons handy. Sometimes it soaks up all the juice in the fridge, so freshen it up with an extra squeeze right before serving.
What if I don’t have a grill?
No sweat. Use a broiler or a large cast-iron skillet to get those crispy edges. Not exactly the same—still tasty.
How can I make this dairy-free?
Easy, just skip the feta or sub in a favorite dairy-free cheese. The salad’s still lively thanks to the lemon and herbs.
Will my kids eat this?
Mine do, if I go light on the red onion. The feta helps (and calling it “Greek fries” sometimes is all the marketing they need).
Give Your Salad Game a Fresh Kick
If you’re stuck in a “same old” side dish spiral, grilled Greek lemon potato salad is the escape hatch you’ve been waiting for. Zesty, loaded with herbs, and so easy, you’ll want to grill up potatoes all summer. You can even tweak it to fit your style—seriously, just follow your taste buds.
For more ideas, check out the Best Grilled Greek Lemon Potato Salad Recipe for another twist, or see how other home cooks rave about their Lemony Greek Potato Salad if you want extra inspiration. Go try it—and let me know if your leftovers even make it to the next day. I doubt mine ever do!
Grilled Greek Lemon Potato Salad
Ingredients
Potato Preparation
- 2.5 pounds Yukon Gold potatoes, scrubbed and cut into chunky slices The skin is left on for texture.
- 1 clove garlic, smashed Adds flavor to the potatoes.
- 1 pinch dried oregano For seasoning.
- to taste none salt Use while boiling and grilling.
- to taste none black pepper Don’t be shy with the pepper.
- 2 tablespoons olive oil Use a good quality olive oil for the best flavor.
Salad Ingredients
- 1 medium red onion, sliced Adds bite to the salad.
- 1 cup Kalamata olives, pitted Adds a briny punch.
- 1 cup feta cheese, crumbled Essential for authentic flavor.
- 1/2 cup fresh parsley, chopped For garnish and flavor.
- 1/2 cup fresh dill, chopped Can be substituted with mint.
- 3 tablespoons fresh lemon juice Adds acidity; adjust to taste.
Instructions
Preparation
- Scrub the Yukon Gold potatoes and cut them into chunky slices, keeping the skin on.
- Boil the cut potatoes in salty water for about 8-10 minutes until just tender. Drain and cool slightly.
- In a bowl, toss the potatoes with olive oil, smashed garlic, salt, black pepper, and dried oregano.
Grilling
- Preheat the grill or grill pan to medium-high heat.
- Grill the potato slices for 4-5 minutes on each side until golden and marked.
Assembly
- In a large bowl, combine grilled potatoes, crumbled feta, sliced red onion, chopped parsley, dill, and Kalamata olives.
- Squeeze fresh lemon juice over the salad and stir gently to combine. Adjust seasoning if necessary.