Grilled Greek Potato Salad – a delicious recipe with Red, Fresh Green Beans, Salt, Canola Oil, Viniagrette, Cheese. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Put the potatoes in a large pot, cover with 3-4 inches of cold water. Bring to a boil and cook until a small knife inserted into the center of the potato meets with some resistance, about 3 minutes. Then add the green beans to the pot as well, and cook another 5-7 minutes. Drain the water off. Cool the beans slightly and chop in halves or thirds. Set aside. Let potatoes cool slightly and then cut them in half lengthwise.
2
Heat the grill to medium heat. Toss the potatoes with a couple splashes of canola oil and sprinkle with salt and pepper. Grill potatoes until golden brown on the cut side of the potato.
3
Combine the grilled potatoes and the green beans in a bowl. Toss with the vinaigrette, taste and season with salt and pepper if necessary. Add crumbled feta cheese, and toss again. Serve warm.
477
kcal
Calories
19
g
Fat
56
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 12 Baby Red And Yellow Potatoes (approximately 2 Pounds), 1/2 pounds Fresh Green Beans, Salt And Pepper, Canola Oil For Grilling, and more.
Yes, Grilled Greek Potato Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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