Have you tried grilling potatoes for a potato salad? Yukon Golds, parboiled until tender, then grilled in a ribbed skillet or on the grill until they have char marks on both sides. Tossed warm in a feta vinaigrette made from crumbled feta, olive oil, vinegar, salt, and pepper. Served warm or cold.
Boiled potato salad tastes like a side dish. Grilled potato salad tastes like you meant to make it. You bite through a smoky, charred crust into a soft, creamy centre, and the warm potatoes absorb more of the vinaigrette than cold ones ever could. One of my favorite things we make when the grill is already going.
Tips for Making Grilled Potato Salad with Feta Dressing
Parboil before grilling
Boil the Yukon Golds until just tender, about 12 to 15 minutes depending on size. They should yield when pierced with a knife but not fall apart. 
Drain and let them cool enough to handle, then halve or quarter them. The cut sides go face-down on the grill or ribbed skillet to get the char marks.
Dress the potatoes while warm
The feta vinaigrette soaks into warm potatoes and seasons them from the inside. Cold potatoes just sit under the dressing.
Crumble the feta, whisk with olive oil, vinegar, salt, and pepper, and pour over the potatoes right after grilling. Toss gently so the potatoes do not break.
Grilled Potato Salad and Feta Dressing
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Warm or cold, this grilled potato salad is perfect for any season, complemented by a tangy feta vinaigrette.
Ingredients
- 1 1/2 lbs (680g) Yukon Gold potatoes, halved or quartered
- 3 oz (85g) feta cheese, crumbled
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh herbs (dill, parsley, or chives)
Instructions
- Parboil the Yukon Gold potatoes until tender.
- Grill the potatoes in a ribbed skillet or on a grill until they have grill marks.
- Prepare the feta vinaigrette by mixing feta cheese, olive oil, vinegar, salt, and pepper.
- Toss the grilled potatoes with the feta vinaigrette.
- Serve warm or cold.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2
- Sodium: 400
- Fat: 12
- Carbohydrates: 30
- Fiber: 3
- Protein: 5
Frequently Asked Questions
Why Yukon Gold potatoes?
Yukon Golds are waxy and hold their shape after boiling and grilling. Russet potatoes crumble. Red potatoes also work but have a firmer texture.
Can I use a grill pan instead of an outdoor grill?
Yes. A ribbed cast iron skillet over medium-high heat gives you the same grill marks. Press the potato halves flat against the ridges for even charring.
Can I make this ahead?
Yes. It is good warm or cold. The feta dressing thickens as it cools but still coats the potatoes well. Add a small splash of olive oil when serving cold to loosen the dressing.
Very good recipe, good for health. Thanks for your sharing.