Grilled Potato Salad

Grilled Greek Potato Salad Recipe – the BEST potato salad EVER! SO much amazing flavor! Grilled red potatoes tossed in feta, basil, olive oil, lemon juice, Greek seasoning, and mayonnaise. Can serve warm or cold. Great for potlucks – can make ahead of time and refrigerate overnight. I never have any leftovers! 

bowl of potato salad

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The BEST Potato Salad Recipe

I finally found the BEST potato salad recipe! OMG! This Grilled Greek Potato Salad is my absolute favorite! I am not a big fan of potato salad. It has way too much mayonnaise for my taste. This Grilled Greek Potato Salad only has a touch of mayonnaise and a ton of amazing flavor! Grilled potatoes, olive oil, lemon juice, Greek seasoning, mayonnaise, feta, and basil. Seriously delicious! This recipe will be on repeat all summer long.

cooking potatoes on the grill

How to Make Grilled Greek Potato Salad

This Grilled Potato Salad is very easy to make. I used petite red potatoes for this recipe and precooked them for a few minutes in the microwave before cutting and placing them on the grill. I cooked the potatoes in a grill basket. If you don’t have a grill basket, you can punch some holes in a foil pan and use it as your grill basket.

Once the potatoes are tender and starting to brown, remove them from the grill and allow to cool slightly. Whisk together some olive oil, lemon juice, Greek seasoning, and mayonnaise. Pour the dressing over the grilled potatoes. Add some crumbled feta and chopped fresh basil and toss to coat. That is it! SO simple!

  • Feel free to add some cooked chopped bacon, diced tomatoes or olives to the mixture.
  • You could even add some grilled chicken and make this a main dish!
  • Can Grilled Potato Salad Be Made in Advance? Yes!! You can absolutely make this Grilled Potato Salad a day in advance and refrigerate until ready to serve. Perfect for potlucks and summer cookouts.
  • The potato salad will keep 3 or 4 days in the refrigerator. We love to whip up a batch and eat this leftover during the week.
bowl of potato salad

Great Side Dish for a Crowd

This potato salad is great for all your summer cookouts! It is easy enough to double or triple for a crowd! You can serve this side dish warm or chilled. We tried it both ways, and it is delicious either way. I usually serve this chilled because I like to make it ahead of time.

We love to serve this at all our cookouts. It goes great with burgers, hotdogs, chicken, pork, steaks. It basically goes with everything. Here are a few of our favorite summer BBQ recipes to serve with this yummy potato salad:

Smokehouse Burgers

Smokehouse Burgers – THE BEST burgers EVER!! Ground beef and sausage loaded with cheddar cheese, bacon, ranch, bbq sauce and…

The Ultimate Pork Chops

The Ultimate Pork Chops – so tender and juicy. You can cut them with a butter knife!!! Pork chops brined…

Wicked Awesome Chicken

Wicked Awesome Chicken – seriously delicious!!! Only 4 ingredients! Chicken marinated in Italian dressing, Dale’s Steak Seasoning, BBQ sauce, and…

bowl of potato salad

Grilled Greek Potato Salad

Yield: 8 people
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Grilled Greek Potato Salad Recipe – the BEST potato salad EVER! SO much amazing flavor! Grilled red potatoes tossed in feta, basil, olive oil, lemon juice, Greek seasoning, and mayonnaise. Can serve warm or cold. Great for potlucks – can make ahead of time and refrigerate overnight. I never have any leftovers! #grilled #bbq #sidedish #potatosalad

Ingredients:

  • 3 lb petite red potatoes
  • ½ cup olive oil divided
  • Tbsp Greek seasoning divided
  • 2 Tbsp lemon juice
  • ¼ cup mayonnaise
  • ¾ cup crumbled feta cheese
  • 2 Tbsp chopped fresh basil

Instructions:

  • Rinse and scrub potatoes. Dry. Prick potatoes with a fork Microwave on HIGH for 4 to 5 minutes.
  • Cut microwaved potatoes into bite-sized pieces and place in a bowl. Pour 3 Tbsp olive oil and 2 tsp Greek seasoning over potatoes. Toss to coat.
  • Prepare grill. Place potatoes in a grill basket and grill until tender and golden brown, approximately 20 minutes. Remove potatoes from grill and cool slightly.
  • Whisk together remaining olive oil, remaining Greek seasoning, lemon juice, and mayonnaise.
  • In a bowl, combine grilled potatoes, crumbled feta, and chopped fresh basil. Pour olive oil mixture over potatoes and toss to coat.
  • Serve warm or refrigerate and serve chilled.

Notes:

If you don’t have a grill basket, poke holes in a foil pan.
Leftovers will keep 3 or 4 days in the refrigerator.
Can add olives, tomatoes, pepitas, mustard seeds, or bacon to potatoes.

Steph

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Comments

  1. definitely a keeper – but why the omeprazole in the picture (is that alluded to in the the phrase you used re keeping it on repeat all summer?). I am cooking the Kansas bbq chicken this week and alongside making the baked beans (with a little tweak to fit in with kosher). Thanks – will let you know how it all pans out!

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