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.
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 1/2 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).
Feta Dressing
Add all ingredients for the dressing in a bowl and whisk to combine.
Notes
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.
Nutrition
Calories590
Fat32g
Sodium320mg
Cholesterol15
Vitamin C20%
Carbohydrates66g
Fiber5g
Protein11g
Potassium1002mg
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