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Lemon Yogurt Potato Salad

Prep Time:20 Minutes
Cook Time:40 Minutes

Nutritional Information

Bright flavors from the yogurt and lemon pair nicely with rich meats such as baby back ribs or brisket.


  • 2 1/2 lbs. red skinned potatoes cut in 1 to 1 1/2 inch chunks
  • For the dressing
  • 1/2 cup strained yogurt
  • 1 clove finely minced garlic
  • 3 inch piece of cucumber de-seeded and diced small
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon zest finely minced
  • pinch of salt and pepper to season
  • To garnish
  • 5 ounces feta cheese
  • 1 each lemon zest


  • 1. Preheat the Egg to 450ºF with the cast iron grate for direct grilling. Cut the potatoes in half. Grill the potatoes until you get marks on one side, flip and mark on the uncut side. Next cut the pieces in half and place in a pan covered with aluminum foil and place it back on the grill for 20-30 minutes. Mix together the yogurt, garlic, cucumber, lemon juice, lemon zest salt and pepper. Toss the salad gently in the dressing until the potatoes are well coated. Chill the salad for at least an hour before serving and if you like. (In class we served the salad warm.) Garnish with the crumbled feta and a little extra lemon zest.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828