Grilled Greek Lemon Potato Salad
A zesty and smoky potato salad loaded with fresh herbs and flavors, perfect for cookouts or weeknight dinners.
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.
Notes
This salad can be served warm or at room temperature. Leftovers can be delicious the next day, but you may need to refresh with extra lemon juice before serving. Try pairing it with grilled protein or stuffing it into pita bread for a tasty lunch.
Nutrition
Serving: 1gCalories: 210kcalCarbohydrates: 30gProtein: 4gFat: 9gSaturated Fat: 2gSodium: 300mgFiber: 5gSugar: 1g
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