Description
Discover how to make a delicious Grilled Greek Lemon Potato Salad with our easy recipe. Learn the secrets to a perfect blend of flavors that will elevate any meal.
Ingredients
- 2 pounds (907 g) small Yukon gold potatoes (no large r than 2 inches in diameter)
- 1 tablespoon (15 ml) plus 1/2 teaspoon (3 ml) kosher salt, divided
- 3 medium scallions
- 1 clove garlic
- 1 large lemon
- 1/3 cup (80 ml) extra-virgin olive oil
- 1/4 teaspoon (1 ml) freshly ground black pepper
- 1 small bunch fresh oregano
- 1 small bunch fresh dill
- 3 ounce (85 g) s feta cheese
Instructions
- Put the small Yukon gold potatoes and a tablespoon of kosher salt into a big pot. Pour in enough cold water to submerge the potatoes by an inch, then heat until boiling. Lower the heat to medium and let them cook until they are tender and can be easily pierced with a knife, about 10 to 12 minutes.
- While the potatoes cook, do the following and place everything in a large bowl: Thinly chop the scallions. Chop the garlic finely. Squeeze the lemon until you have a quarter cup of juice. Add the extra-virgin olive oil, the rest of the kosher salt, and the black pepper. Stir well to blend.
- Remove the leaves from the oregano and chop finely until you have a quarter cup. Separate the dill fronds and chop finely until you have two tablespoons. Crumble the feta cheese.
- Once the potatoes are done, drain them using a colander. Rinse them under cold water just until they are cool enough to touch but still warm, about 10 seconds.
- Cut the potatoes in half, or into quarters if they are larger, and move them to the bowl with the dressing. Add the chopped oregano, dill, and crumbled feta cheese, and gently mix everything together. Allow the salad to rest for 10 minutes to let the flavors develop. Serve it warm or at room temperature.
Notes
- Strain lemon juice to remove seeds, ensuring a smooth dressingnFinely chop scallions for even flavor integration in the saladnBriefly rinse potatoes to halt cooking while keeping them warm to absorb dressing
