Get ready to elevate your summer gatherings with a vibrant twist on a classic dish! This Grilled Greek Potato Salad is not just your average side; it’s a flavorful explosion that combines the heartiness of grilled baby potatoes with the fresh zest of cherry tomatoes, red onion, and creamy feta cheese. Perfectly marinated and grilled to perfection, this salad is sure to impress your guests and leave them asking for seconds. With just 45 minutes from prep to plate, you’ll find that this delightful dish is both easy to make and hard to resist. Dive into our recipe and discover how to make this culinary masterpiece that’s bursting with Mediterranean flair!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 2 pounds baby potatoes
- 1/4 cup olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
Instructions
- Wash the baby potatoes thoroughly and pat them dry with paper towels. Cut larger potatoes in half to ensure even cooking and grilling.
- In a large mixing bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper to create a marinade for the potatoes.
- Add the potatoes to the marinade and toss gently, ensuring each potato is evenly coated with the seasoning mixture. Let them sit and marinate for 10 minutes at room temperature.
- Preheat your grill to medium-high heat (around 400°F). Clean and oil the grill grates to prevent sticking.
- Using a slotted spoon, transfer the marinated potatoes to the grill, reserving the remaining marinade. Arrange potatoes cut-side down for maximum caramelization.
- Grill the potatoes for 15-20 minutes, turning occasionally to ensure even charring and cooking. Potatoes should be tender when pierced with a fork and have nice grill marks.
- While potatoes are grilling, prepare the remaining salad ingredients: halve the cherry tomatoes, dice the red onion, and chop the fresh parsley.
- Once potatoes are grilled, remove them from the heat and let cool for 5-10 minutes. Cut larger grilled potatoes into bite-sized pieces if needed.
- In a large serving bowl, combine the grilled potatoes, cherry tomatoes, red onion, and crumbled feta cheese.
- Drizzle the reserved marinade over the salad and gently toss to combine all ingredients.
- Sprinkle fresh chopped parsley over the top of the salad for added freshness and color.
- Serve warm or at room temperature as a delightful side dish or light main course. Best enjoyed immediately after preparation.
Tips
- Choose the Right Potatoes: Baby potatoes are ideal for this recipe because they cook evenly and have a creamy texture. If you can't find them, try using small Yukon Gold or red potatoes.
- Marinate for Flavor: Allow the potatoes to marinate for at least 10 minutes. This step is crucial for infusing them with the delicious flavors of the olive oil, vinegar, and herbs.
- Grill with Care: Preheat your grill to medium-high and ensure the grates are clean and oiled. This prevents sticking and helps achieve those beautiful grill marks.
- Cut for Consistency: If you have larger baby potatoes, cut them in half to ensure they cook evenly. This also allows for more surface area to soak up that tasty marinade.
- Toss Gently: When combining the ingredients after grilling, be gentle to avoid mashing the potatoes. You want to keep them intact for a beautiful presentation.
- Serve Warm or Room Temperature: This salad is versatile! It can be served warm right off the grill or allowed to cool to room temperature, making it perfect for potlucks or picnics.
- Add Extra Zing: For an extra kick, consider adding olives or a squeeze of fresh lemon juice just before serving. It enhances the Mediterranean flavors and adds brightness to the dish.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 8g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 25mg
