Grilled Potato Salad and Feta Dressing
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.
- 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).