Name: Grilled Greek Lemon Potato Salad Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Greek
Ingredients: 3 lb. creamer potatoes; Kosher salt, as desired; 8 tbsp. extra-virgin olive oil, divided; 3 tbsp. fresh lemon juice; 6 oz. feta cheese, crumbled, divided; 1/4 cup finely chopped fresh dill

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Introduction

This Grilled Greek Lemon Potato Salad is a fresh and flavorful twist on a classic side dish. Tender potatoes get a smoky char from the grill and are tossed in a bright lemon and dill dressing with crumbled feta for a Mediterranean touch.

A white bowl filled with small grilled potatoes, each cut in half showing golden yellow flesh marked with dark brown grill lines. The potatoes have a light coating of white crumbled cheese and are sprinkled with fresh green herbs, giving a fresh look. A wooden spoon is lifting a portion of the potatoes, showing layers of the same yellow, crispy grilled potatoes with cheese and herbs. The bowl is placed on a white marbled surface with a plain light gray background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 lb. creamer potatoes
Kosher salt

8 tbsp. extra-virgin olive oil, divided
3 tbsp. fresh lemon juice

6 oz. feta, crumbled, divided
1/4 cup finely chopped fresh dill

Instructions

Step 1: In a large pot, cover the potatoes with cold water and generously season with salt. Bring to a boil and cook until the potatoes are just tender and a knife pierces through with little resistance, about 15 to 20 minutes. Drain and let cool slightly.
Step 2: Transfer the potatoes to a cutting board and slice them in half lengthwise. Place the potato halves in a medium bowl, add 3 tablespoons of olive oil, and toss gently to coat.
Step 3: Prepare a grill for medium-high heat and preheat for 5 minutes, or heat a grill pan over medium-high heat. Grill the potato halves cut side down without moving them until char marks form, about 5 to 7 minutes.

Step 4: In a large bowl, whisk together the lemon juice, 4 ounces of crumbled feta, 1 teaspoon salt, and the remaining 5 tablespoons of olive oil until combined. Stir in the chopped dill, then add the grilled potatoes and toss to coat. Top with the remaining 2 ounces of feta before serving.

Tips & Variations

Use fingerling or baby potatoes for a tender bite and quicker cooking time.
Add a splash of red wine vinegar to the dressing for extra tang.

For a smoky flavor, try grilling the potatoes on a wood charcoal grill.
Substitute fresh mint for dill to change up the herbaceous notes.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 3 days. The potatoes may absorb dressing and soften over time, so toss gently before serving. This salad is best served at room temperature or slightly chilled. Reheating is not recommended as it changes the texture.

How to Serve

A white plate holds about ten thick slices of grilled yellow potatoes, each with clear dark grill marks across their surface, giving a slightly charred look. The potatoes have a soft texture visible along the cut edges. Scattered on top are small chunks of white cheese, crumbled unevenly, adding a crumbly texture and creamy contrast. Fresh green dill sprigs are placed lightly over the potatoes, adding a bright touch of green and freshness. A silver fork rests on the plate, partly under a potato slice. The background is a clean white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular-sized potatoes instead of creamer potatoes?

Yes, you can use larger potatoes, but cut them into smaller pieces to ensure they cook evenly and fit on the grill.

Is it okay to prepare this salad ahead of time?

Yes, you can prepare the potatoes in advance, but it’s best to combine with the dressing and herbs just before serving to keep the flavors fresh and the potatoes firm.