Potatoes are kind of a staple here in Idaho and this Grilled Greek Potato Salad Recipe is one you will want in your recipe rotation. It is quick and easy, simple to throw together, healthy and packed with flavor.
Perfect for a picnic or cookout because there is no mayonnaise that needs to stay refrigerated.
Ingredients:
- 3 lbs. small red potatoes (halved or quartered)
- 2 Tbsp olive oil
- salt & pepper, to taste
- 1 cucumber, chopped
- 1 pint cherry tomatoes, halved
- 1 cup sliced olives, black, green, kalamata or a combination*
- 1 tsp oregano
- 1 shallot or 2-3 scallions
- 1 cup feta or mozzarella cheese
- juice of half a lemon
- 1 Tbsp whole grain mustard
Directions:
Heat your grill to medium heat. Drizzle potatoes with olive oil, salt & pepper & toss to coat. Grill the potatoes for 20 – 25 minutes, or until tender. I use a vegetable grill basket to make it easier. Or sometimes I even roast them in the oven like roasted broccoli. Once the potatoes are cooked to your liking remove them from the grill and add them to a large bowl, add your remaining ingredients and toss to mix everything together.
Once the potatoes are cooked to your liking remove them from the grill and add them to a large bowl, add your remaining ingredients and toss to mix everything together. This salad is good hot and fresh or cool. You do lose some of the crispiness from the grilled potatoes which I really like but the flavor is still good.
*I used half black olives and half kalamata, which I thought was great and feta cheese. Both kalamata olives and feta are fairly salty though so I didn’t add a lot of extra salt. Just be aware of that when you are making your salad.
