When I was eating Whole 30, I discovered a miraculous dish that was naturally dairy-free, gluten-free, grain-free, sugar-free, etc. – Zoes Kitchen Potato Salad and, my favorite, Zoes Kitchen Grilled Potato Salad.
They’re the same recipe, but one gets grilled and the other doesn’t! Now that Zoe’s Kitchen is closed ☹️ (all of them), whenever a craving for their potato salad hits (and it hits often), I whip up this copycat recipe.
Why You’ll Love This Zoes Kitchen Potato Salad
- Copycat! It tastes like the one we all love and miss from Zoe’s Kitchen. And if you’ve never had it before, you’re in for a treat!
- Naturally food allergy-friendly! Everyone can (and does) enjoy this Greek potato salad!
- Easy to make & easy to make ahead!
- Delicious hot or cold! This versatile recipe can be used to make a cold Greek potato salad or, with one extra step, a delicious grilled potato salad. Either way, you, your family and guests will love it!
Ingredients and Substitution Notes
- Red potatoes. Red potatoes are a true copycat and ideal for this potato salad because they have a firm texture and won’t fall apart when boiled. As a substitute, you can use another “waxy” potato like Yukon gold.
- Extra virgin olive oil and red wine vinegar.
- Lemon juice. Fresh works best, but you can use bottled if you don’t have a fresh lemon.
- Minced garlic. Again, fresh works best, but you can substitute with jarred garlic or garlic powder if needed.
- Green onions. Both the white and green parts.
- Spices. Oregano, basil, parsley, salt and pepper. You can use dried herbs (or fresh, if available).
How to Make This Homemade Greek Potato Salad
STEP 1: Assemble your ingredients. Wash and cut the potatoes and green onions. Mince the garlic.
STEP 2: Boil the potatoes.
STEP 3: Make the Greek dressing.
STEP 4: Let the potatoes cool for about 5 minutes (more is ok), then combine the potatoes are dressing a large bowl. Add 3/4 of the green onions and mix gently.
If you want Zoes Kitchen Potato Salad, you are done. Dig in OR refrigerate and eat later.
STEP 5: GRILLED Potato Salad. If you want to make this like Zoes Kitchen GRILLED Potato Salad, put the potato salad on a hot flat surface, like a Traeger grill, electric griddle, or a large cast iron skillet, etc. Heat on both sides before serving.
Plate and then garnish with your remaining sliced green onions. ENJOY!
Looking for more delicious potato recipes?
Try these:
If you tried this Zoe’s Kitchen Potato Salad or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
Zoes Kitchen Grilled Potato Salad
Equipment
- 1 Large Bowl
- 1 electric griddle, flat grill or large skillet
- 1 Whisk
- 1 knife
- 1 cutting board
Ingredients
- 2.5 pounds red potatoes
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 Tbsp fresh lemon juice
- 2 cloves garlic, minced
- 1/2 Tbsp chopped basil (fresh or dried)
- 1/2 Tbsp chopped parsley (fresh or dried)
- 1 tsp dried oregano
- 1/2 tsp salt
- ground black pepper (to taste)
- 3 green onions, chopped (white and green parts)
Instructions
- Wash and cut red potatoes into bite size pieces (do not peel the potatoes)
- Add the potatoes to a large pot of lightly salted water and bring to a boil; cook until tender but not mushy (10-15 minutes)
- While the potatoes are cooking, mince the garlic, chop the green onion and squeeze a fresh lemon to get 2 Tbsp of lemon juice.
- Make the Greek dressing by mixing all the ingredients (except the green onions and potatoes that are cooking); then whisk until blended well.
- Once the potatoes are done (tender but not mushy), pour into a strainer and let them cool for 5 minutes.
- Put the cooked potatoes in a large mixing bowl, then pour the Greek dressing over the potatoes and add the chopped green onions (optional – you can add half now and save half to garnish afterward). Mix well (but gently).
- Get a large flat cooking surface hot (like an electric skillet, flat outdoor grill or large cast iron skillet). Add the potato salad to your hot surface in an even layer, then "grill" them on high for 3-4 minutes on each side. You want to get them a bit crispy (or at least some crispy bits), but don't burn them.
