This potato dish is served hot off the grill with a squeeze of lemon, fresh dill, and a sprinkling of feta cheese.
Potato salad and I have never really been friends. We’ve met on several occasions. At a friend’s house, at the neighborhood cookout, at the grocery store. But it’s always been awkward between us. I’m just not really a fan. I don’t want to make potato salad feel bad, so I always put a little bit on my plate, but usually it just gets pushed around, a nibble eaten between bites of hot dog and baked beans.
Something in my brain is just weirded out by cold potatoes. In my mind potatoes are to either be eaten roasted, baked and slathered in butter, or fried in wedges with lots of sea salt and ketchup. Potatoes weren’t meant for cold mayo and the only way they should be combined with eggs is if they’re hashbrowned and smothered by a perfectly dippy fried egg.
Whew…someone’s a picky Patty today.
Even though I despise potato salad, I know it’s a cookout classic. And, well, I love you all, and I couldn’t let this week of cookout sides go by without giving you a potato dish to enjoy.
Let me be clear. This is not potato salad. It’s a thousand times better than potato salad.
This potato dish is served hot off the grill with a squeeze of lemon, fresh dill, and a sprinkling of feta cheese. It is a killer flavor combo. The mushrooms soak up the lemony dressing and get tender and juicy on the grill, while the potatoes and shallots develop a crispy, slightly charred crust. I love the combo of fresh dill and feta cheese and it compliments the potatoes perfectly in this dish.
Bright, refreshing, and a little tangy, this is my kind of potato salad. And guess what? It’s even good at room temperature, or (horror of horrors) cold.
The shallots in this dish grilled a lot faster than the potatoes so they got a little more charred than some may like. If you want to avoid this, I suggest grilling the shallots in a separate grill basket on an area of the grill that’s not directly above a heat source. But if you like a little char (me too!), go ahead and mix it up and grill it all together.
Leave that gloppy mayo-heavy potato salad in the dust. Join the grilled potato revolution. You won’t regret it.
- 1½ lbs. baby red skin potatoes
- 8 oz. fresh mushrooms, whole
- 2 shallots
- 3 Tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon Kosher salt
- ½ teaspoon oregano
- ½ teaspoon black pepper
- 3-4 ounces feta cheese, crumbled
- Several sprigs of fresh dill
- Heat the grill to about 425 degrees.
- Cut the potatoes into bite sized pieces. Quarter the shallots.
- In a large bowl combine potatoes, whole mushrooms, and shallots. In a shallow dish or measuring cup whisk together olive oil, lemon juice, salt, oregano, and black pepper.
- Pour the oil mixture over the potatoes and toss to combine.
- Place the potatoes in a vegetable basket or grilling tray over direct heat. I tried to keep my grill between 400 and 425 degrees. Cover and allow to cook for 8 minutes. Toss the mixture so the opposite side is showing then cover and grill for another 8-12 minutes or until potatoes are tender. As you can see, a few of mine that were directly over the burner got a little charred, while some that were not over the direct heat needed to be cooked longer. Just move the basket to indirect heat, extend the cooking time, or turn the heat down if you see things are charring too quickly.
- Remove the potatoes to a plate and sprinkle with feta and fresh dill. Finish with a final squeeze of lemon if desired.
Recipe by Neighborfood
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