Grilled Greek Lemon Potato Salad

Name: Grilled Greek Lemon Potato Salad
Prep time: 15 min
Total time: 40 min
Yield: 4 - 6 serving(s)
Ingredients: 3 lb. creamer potatoes; Kosher salt; 8 tbsp. extra-virgin olive oil, divided; 3 tbsp. fresh lemon juice; 6 oz. feta, crumbled, divided; 1/4 c. finely chopped fresh dill

By Francesca ZaniPublished: Jul 21, 2025

Approved by the Delish Test Kitchen

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grilled potatoes tossed with a greek inspired feta and lemon sauce

PHOTO: RACHEL VANNI; FOOD STYLING: TAYLOR ANN SPENCER

Yields:

4 - 6 serving(s)

Prep Time:

15 mins

Total Time:

40 mins

Cal/Serv:

616

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In my opinion, potato salad is one of those dishes that only select, trusted sources can do right, and for me, that person has always been my mom. For years, her potato salad was the only one I would ever eat…until I made this grilled potato salad (sorry, mom). Served slightly warm and loaded with creamy feta, zingy lemon, and grassy dill, this salad is in a category of its own. Serve it with a grilled steak, go completely Mediterranean and get your Greek chicken on, or enjoy it all on its own—I won’t judge.

Two-step cooking process:
These potatoes get cooked two times: boiled about three-quarters of the way in the pot, then finished on the grill. Don’t overcook them while boiling, or you'll risk them falling apart on the grill. It’s also important to salt the potatoes in the boiling step. If you taste a potato post-boil and it needs more salt, feel free to season the halves as you toss them in the oil. To prevent any sticking to the grill, make sure your potatoes are well-oiled and your grill (outdoor or stovetop) is hot.

Storage:
Let potato salad cool to room temperature. Store in an airtight container and refrigerate for up to 3 days.

Made this recipe? Let us know how it went in the comments below!

PHOTO: RACHEL VANNI; FOOD STYLING: TAYLOR ANN SPENCER

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Ingredients

Directions

1. Step 1In a large pot, cover potatoes with cold water; generously season with salt. Bring to a boil and cook until just tender and a knife pierces through with little resistance, 15 to 20 minutes. Drain and let cool slightly.
2. Step 2Transfer potatoes to a cutting board. Slice in half lengthwise, then transfer to a medium bowl. Add 3 Tbsp. oil and toss to coat.
3. Step 3Prepare a grill for medium-high heat; preheat 5 minutes (or heat a grill pan over medium-high heat). Grill potatoes cut side down, undisturbed, until char marks form, 5 to 7 minutes.
4. Step 4In a large bowl, whisk lemon juice, 4 oz. feta, 1 tsp. salt, and remaining 5 Tbsp. oil until combined. Stir in dill. Add potatoes and toss to combine. Top with remaining 2 oz. feta.