Grilled Greek Potato Salad
Elevate your summer side dishes with this vibrant and flavorful Grilled Greek Potato Salad! Perfectly charred baby potatoes, seasoned with olive oil, oregano, and garlic, are paired with crisp cucumbers, juicy cherry tomatoes, briny Kalamata olives, and tangy crumbled feta. Tossed in a zesty homemade dressing infused with lemon juice, red wine vinegar, and a hint of honey, this salad is a Mediterranean-inspired delight. Fresh herbs like parsley and dill add a fragrant finish, making it the ultimate crowd-pleaser for barbecues, picnics, or light lunches. Serve warm or at room temperature for a dish bursting with texture and bold Greek flavors! Keywords: grilled potato salad, Greek potato salad, Mediterranean side dish, summer recipes, barbecue side dishes.
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Recipe Information
Ingredients
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 0.5 teaspoons garlic powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 red onion
- 1 cucumber
- 1.5 cups cherry tomatoes
- 0.5 cups Kalamata olives
- 0.75 cups feta cheese, crumbled
- 0.25 cups fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 3 tablespoons extra virgin olive oil
- 1 teaspoon honey
Instructions
Preheat your grill to medium heat.
Wash the baby potatoes thoroughly. Cut them in half, or into quarters if they are large, to ensure even grilling.
In a large bowl, toss the potatoes with 3 tablespoons of olive oil, dried oregano, garlic powder, salt, and black pepper until evenly coated.
Transfer the potatoes to a grill basket or skewer them for grilling. Place them on the preheated grill and cook for 20-25 minutes, turning occasionally, until they are tender and have a nice char.
While the potatoes are grilling, prepare the other salad ingredients. Thinly slice the red onion, dice the cucumber, halve the cherry tomatoes, and slice the Kalamata olives in half if desired.
In a small bowl, whisk together the lemon juice, red wine vinegar, extra virgin olive oil, honey, and a pinch of salt and pepper to make the dressing.
Once the potatoes have finished grilling, remove them from the heat and let them cool slightly.
In a large serving bowl, combine the grilled potatoes, red onion, cucumber, cherry tomatoes, Kalamata olives, and crumbled feta cheese.
Pour the dressing over the salad and gently toss to coat all the ingredients.
Sprinkle the chopped parsley and dill on top for garnish. Taste and adjust seasoning with additional salt, pepper, or lemon juice if necessary.
Serve the Grilled Greek Potato Salad warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 26% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 791 mg | 34% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 4.6 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 133 mg | 10% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 896 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
