While I was following Whole30, I found a gem of a side dish that met every restriction—dairy-free, gluten-free, grain-free, sugar-free—and quickly became a favorite: Zoe’s Kitchen Potato Salad, especially the version labeled Zoe’s Kitchen Grilled Potato Salad. They are essentially the same recipe; one is finished on a hot surface to add a light char and extra flavor. Since Zoe’s Kitchen locations have closed, I started making this copycat at home whenever the craving hits. This version stays true to the original flavor profile while remaining simple to prepare.
Why You’ll Love This Zoes Kitchen Potato Salad
- Faithful copycat: This tastes very close to the Zoe’s Kitchen classic most of us remember and miss.
- Allergy-friendly: Naturally free of dairy and gluten, and adaptable for other dietary needs.
- Make-ahead friendly: You can prepare it in advance and serve chilled or finish it hot.
- Versatile: Serve it classic cold as a Greek-style potato salad, or grill it briefly for a crisp, smoky variation.
- Great partner for mains: This potato salad pairs well with many proteins and sandwiches and works as a crowd-pleasing side for gatherings.
Ingredients and Substitution Notes
- Red potatoes: Use red potatoes for the best texture; they hold their shape after boiling. Yukon Gold or other waxy potatoes are good substitutes.
- Extra virgin olive oil and red wine vinegar: These form the base of the bright, Mediterranean-style dressing.
- Fresh lemon juice: Two tablespoons fresh is ideal for brightness; bottled lemon juice can be used in a pinch.
- Garlic: Minced fresh garlic gives the best flavor. Jarred minced garlic or garlic powder can substitute if necessary.
- Green onions: Use both the white and green parts for texture and color.
- Seasonings: Dried or fresh oregano, basil, and parsley plus salt and black pepper season the salad.
How to Make This Homemade Greek Potato Salad
Step 1 — Prep: Wash the potatoes and cut them into bite-size pieces; leave the skins on. Trim and chop the green onions, and mince the garlic. Squeeze fresh lemon until you have about 2 tablespoons of juice.
Step 2 — Cook potatoes: Place the cut potatoes in a large pot, cover with lightly salted water, and bring to a gentle boil. Cook until tender but still firm, about 10–15 minutes depending on piece size. Drain and let them cool briefly in a strainer for about 5 minutes.
Step 3 — Make the dressing: In a bowl, whisk together 1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, 2 tablespoons fresh lemon juice, the minced garlic, 1/2 tablespoon chopped basil, 1/2 tablespoon chopped parsley, 1 teaspoon dried oregano, 1/2 teaspoon salt, and ground black pepper to taste. Whisk until fully blended.
Step 4 — Combine: Transfer the warm potatoes to a large bowl, pour the dressing over them, and add most of the chopped green onions (reserve some for garnish). Toss gently so the potatoes hold their shape while absorbing the flavors. At this point, the salad is ready to serve chilled or at room temperature.
Step 5 — Make it grilled (optional): To recreate Zoe’s Kitchen GRILLED Potato Salad, preheat a large flat surface—an electric griddle, flat outdoor grill, or heavy cast iron skillet—until very hot. Spread the dressed potatoes in an even layer and let them cook undisturbed for 3–4 minutes per side to develop light browning and a few crispy edges. Turn carefully and repeat on the other side. If using a skillet, grill in batches for the best results.
Plate the salad and garnish with the remaining sliced green onions. Serve hot or cold and enjoy this flavorful, simple side.
Looking for more delicious potato recipes?
If you enjoyed this recipe, try other Mediterranean-inspired or dairy-free potato dishes such as Greek lemon potatoes, skillet roasted baby potatoes, or creamy dairy-free mashed potatoes.
If you try this Zoe’s Kitchen Potato Salad or the grilled variation, please leave a star rating and share your experience in the comments below!
Zoes Kitchen Grilled Potato Salad — Recipe Card
A straightforward copycat of Zoe’s Kitchen Grilled Potato Salad. Naturally dairy-free, gluten-free, vegan-friendly, and Whole30 compatible when prepared with compliant ingredients.
Equipment
- Large bowl
- Electric griddle, flat grill, or large cast iron skillet (for grilled version)
- Whisk
- Knife and cutting board
Ingredients
- 2.5 pounds red potatoes, washed and cut into bite-size pieces (do not peel)
- 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 the red potatoes into bite-size pieces, leaving the skins on.
- Place potatoes in a pot of lightly salted water and bring to a boil. Cook until tender but still firm, about 10–15 minutes. Drain and allow to cool for about 5 minutes.
- While potatoes cook, mince the garlic, chop the green onions, and measure out 2 tablespoons lemon juice.
- Whisk together the olive oil, red wine vinegar, lemon juice, garlic, basil, parsley, oregano, salt, and black pepper to make the dressing.
- Combine the warm potatoes and dressing in a large bowl and add most of the green onions. Toss gently to coat. Chill for cold serving, or proceed to grill.
- To grill, heat a large flat surface until very hot. Spread the dressed potatoes in an even layer and cook 3–4 minutes per side until a few edges crisp and brown. Turn carefully and finish grilling the other side. Work in batches if necessary.
- Garnish with remaining green onions and serve hot or cold.
Notes
- If using a cast iron skillet, grill half the mixture at a time for even browning.
- The non-grilled version is the same recipe simply served without the hot finishing step.
- Red potatoes or other waxy varieties hold their shape best; using starchy potatoes may yield a softer, mashed texture.