Ingredients
Scale
- 2 pounds Baby Potatoes (small potatoes hold their shape well; you can also use fingerling potatoes)
- 2 tablespoons Olive Oil (choose extra virgin for the best flavor)
- Salt and Pepper (to taste)
- 1/2 cup Red Onion, diced (shallots can be used as a milder alternative)
- 1/2 cup Cherry Tomatoes, halved (substitute with grape tomatoes if desired)
- 1/4 cup Fresh Parsley, chopped (taste can also be enhanced with fresh basil)
- 1/4 cup Feta Cheese, crumbled (use goat cheese for a creamier option)
- 1 tablespoon Lemon Juice (freshly squeezed offers the brightest flavor)
- 1 teaspoon Dijon Mustard (yellow mustard can also be used for a milder taste)
Instructions
- Preheat the grill to medium-high heat.
- Toss the baby potatoes with olive oil, salt, and pepper until well coated.
- Place the potatoes in a grill basket or wrap them in aluminum foil and grill for about 20-25 minutes, turning occasionally, until tender and slightly charred.
- In a large bowl, combine the diced red onion, halved cherry tomatoes, chopped parsley, feta cheese, lemon juice, and Dijon mustard.
- Once the potatoes are cooked, let them cool slightly before cutting them in half and adding them to the bowl.
- Toss everything together and serve warm or at room temperature.
Notes
Soak baby potatoes in cold water for 30 minutes before grilling for enhanced tenderness. Use a grill basket to avoid losing small pieces and to create even cooking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
Keywords: Grilled Potato Salad, Summer Recipe, Healthy Side Dish, Barbecue Salad, Picnic Salad