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Grilled Potato Salad and Feta Dressing

Lyubomira Lsl
Warm or cold, this grilled potato salad can be prepared inside all winter long or enjoyed on a warm day. Serve with a feta vinaigrette and take it on the go for a fun packed lunch.
5 from 1 vote
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main, Side
Servings 4 servings


  • 3 pounds Yukon gold potatoes
  • salt and black pepper to taste
  • vegetable oil for pan-grilling the potatoes
  • 2 cups mixed greens

For the dressing:

  • ¼ cup raw apple cider vinegar
  • 1 shallot chopped
  • 2 tsp Dijon mustard
  • ½ cup feta cheese
  • 1/3 cup olive oil
  • green onions and parsley for garnishing


  • Place potatoes in a large pot and fill with enough water to cover them. Add 1 tbsp salt. Bring to a boil, then reduce heat to medium-low. Cook for 15-20 minutes, until potatoes are cooked, but not too soft. Drain potatoes. Let them cool down. Peel potatoes, if you'd like, I prefer them peeled.
  • Slice potatoes into ? inch rounds. Season with salt and pepper to taste. Brush or spray with vegetable oil.
  • Prepare a ribbed skillet, spray lightly with vegetable oil. Heat skillet to medium heat.
  • Grill potatoes for 4-5 minutes per side, until browned, turning once. (Alternatively grill potatoes on the grill).

For the dressing:

  • Add all ingredients for the dressing in a bowl and whisk to combine.

To assemble:

  • Place mixed greens on a the bottom of a large plate. Add potatoes over it (they should not be too-hot!). Pour dressing on top. Garnish with chopped scallions and parsley.