Ultimate Copycat Zoes Kitchen Grilled Potato Salad: Dairy-Free, Gluten-Free & Whole30 Perfection

Why You’ll Fall in Love with This Copycat Zoes Kitchen Potato Salad

This recipe isn’t just a delicious side; it’s a culinary experience designed to please everyone at your table. Here’s why this Zoes Kitchen Potato Salad copycat will quickly become a favorite:

• Authentic Copycat Flavor! If you’re mourning the loss of Zoe’s Kitchen, prepare to be delighted. This recipe meticulously replicates the distinct, fresh, and zesty taste we all know and miss. It truly tastes like the real deal, bringing back those cherished dining memories. And if you’ve never had the pleasure of trying it before, you’re in for an absolute treat – a unique potato salad experience unlike any other.
• Naturally Food Allergy-Friendly! One of the original’s greatest strengths was its inherent healthfulness and allergen-friendly profile, and this copycat upholds that standard. It’s naturally dairy-free, gluten-free, grain-free, sugar-free, soy-free, and vegan, making it an ideal choice for a wide range of dietary preferences and restrictions. Everyone, from Whole30 followers to those with common allergies, can genuinely enjoy this incredible Greek potato salad without worry.
• Effortless to Prepare & Perfect for Meal Prep! Don’t let its gourmet taste fool you; this potato salad is surprisingly easy to whip up. With simple steps and common ingredients, even novice cooks can achieve fantastic results. Plus, it’s an excellent make-ahead dish, meaning you can prepare it hours or even a day in advance, allowing the flavors to meld beautifully and saving you precious time when entertaining or preparing for busy weeknights.
• Delicious Served Warm or Cold! This recipe boasts incredible versatility. Enjoy it chilled as a refreshing cold Greek potato salad, perfect for picnics and summer gatherings. Or, take it one step further and transform it into a delectable grilled potato salad by adding a brief grilling step. The grilling adds a wonderful depth of flavor and a slight char that is simply irresistible. Either way, this versatile side dish is guaranteed to be a hit with your family and guests.
• The Ultimate Side Dish for Any Meal! Its bright, herbaceous, and savory profile makes it an exceptionally versatile accompaniment. It pairs beautifully with a vast array of main courses, elevating any meal from ordinary to extraordinary. Serve it alongside grilled chicken or fish, roasted lamb, or even vegetarian mains. It’s fantastic with my spicy pulled pork sliders, a perfect complement to mojo pork chops, and an absolute dream with my favorite marinated baked salmon. It also shines next to falafel, gyros, and various Mediterranean-inspired wraps.

Essential Ingredients & Smart Substitutions

Crafting this phenomenal potato salad requires a handful of fresh, high-quality ingredients. Here’s what you’ll need, along with some helpful substitution notes:

• Red Potatoes: These are the true copycat choice and are absolutely ideal for this particular potato salad. Red potatoes are considered “waxy” potatoes, meaning they have a lower starch content and a firmer texture. This crucial characteristic ensures they hold their shape beautifully when boiled, preventing them from becoming mushy and giving you that perfect bite. As a substitute, other waxy varieties like Yukon Gold potatoes, new potatoes, or even fingerling potatoes will work well. Avoid starchy potatoes like Russets, as they tend to break down too easily. There’s no need to peel the potatoes; the skin adds a rustic texture, nutrients, and authentic flavor.
• Extra Virgin Olive Oil: The foundation of our vibrant Greek dressing. Use a good quality extra virgin olive oil for the best flavor. It contributes a rich, fruity note that is essential to the Mediterranean profile.
• Red Wine Vinegar: This provides the classic tangy kick to the dressing, balancing the richness of the olive oil and brightening all the flavors. Apple cider vinegar can be used in a pinch, but red wine vinegar offers the most authentic taste.
• Fresh Lemon Juice: A squeeze of fresh lemon juice is indispensable for that bright, zesty finish. Freshly squeezed is always best for maximum flavor and aroma. If a fresh lemon isn’t available, high-quality bottled lemon juice can be used, though you might need slightly more to achieve the same intensity. Consider adding a pinch of lemon zest for an extra burst of citrus.
• Minced Garlic: Fresh garlic is key to the aromatic depth of this salad. Two cloves, finely minced, provide a wonderful pungent base. While fresh is highly recommended for optimal flavor, you can substitute with jarred minced garlic (use a bit more, as its flavor can be milder) or garlic powder in a pinch (about ½ teaspoon for every clove).
• Green Onions: We use both the white and green parts of the green onions. They provide a mild oniony bite and a beautiful pop of color, both mixed into the salad and as a garnish. If you don’t have green onions, chives or a very finely diced shallot could offer a similar, albeit slightly different, flavor profile.
• Spices: The blend of herbs is what gives this potato salad its signature Greek character.
  • Dried Oregano: Essential for that earthy, slightly peppery Mediterranean aroma.
  • Dried Basil: Adds a sweet, savory, and slightly peppery note.
  • Dried Parsley: Provides a fresh, clean, and slightly bitter counterpoint.
  • Salt and Pepper: Crucial for seasoning and enhancing all the other flavors. Adjust to taste.

  You can absolutely use fresh herbs if available; simply use about three times the amount of dried herbs (e.g., 1.5 Tbsp fresh basil instead of 1/2 Tbsp dried). For an extra kick, a tiny pinch of red pepper flakes can be added to the dressing.

Crafting Your Homemade Greek Potato Salad: Step-by-Step

Making this incredible copycat potato salad is straightforward and rewarding. Follow these steps for perfect results every time:

STEP 1: Prepare Your Ingredients. Begin by thoroughly washing your red potatoes. There’s no need to peel them; the skin adds texture and nutrients. Cut the potatoes into uniform, bite-sized pieces, roughly 1-inch cubes. Uniformity in size is important for even cooking. Next, finely mince your garlic cloves and chop the green onions, separating the white and green parts as both will be used. Squeeze fresh lemon to get the required amount of juice.

STEP 2: Boil the Potatoes to Perfection. Place the cut red potatoes into a large pot. Cover them with cold water by about an inch or two and add a generous pinch of salt to the water – this seasons the potatoes from the inside out. Bring the water to a rolling boil over medium-high heat. Once boiling, reduce the heat slightly and cook until the potatoes are tender when pierced with a fork, but still firm enough to hold their shape and not mushy. This typically takes about 10-15 minutes, depending on the size of your potato pieces. Overcooked potatoes will result in a mushy salad, so keep a close eye on them!

STEP 3: Whisk Together the Zesty Greek Dressing. While the potatoes are cooking, prepare the flavorful Greek dressing. In a large bowl, combine the extra virgin olive oil, red wine vinegar, fresh lemon juice, minced garlic, dried oregano, dried basil, dried parsley, salt, and freshly ground black pepper. Whisk all these ingredients together vigorously until they are well blended and emulsified. Taste and adjust seasonings as needed – you might want a little more salt, pepper, or lemon for your preference.

STEP 4: Combine Potatoes and Dressing. Once the potatoes are perfectly cooked, drain them thoroughly in a colander. Allow them to cool in the colander for about 5 minutes. This cooling period is important as it allows some steam to escape and prevents the potatoes from absorbing too much dressing too quickly, which can also lead to a mushy texture. Transfer the still-warm potatoes to the large bowl with the prepared Greek dressing. Add about three-quarters of your chopped green onions to the bowl. Gently toss the potatoes with the dressing and green onions until everything is well coated. Be gentle to avoid breaking up the tender potatoes. At this point, you have the classic Zoe’s Kitchen Potato Salad! You can serve it immediately, still warm, or refrigerate it to be enjoyed cold later. The flavors will deepen as it chills.

STEP 5: Take it to the Grill for Zoe’s Kitchen GRILLED Potato Salad. If you’re craving the unparalleled flavor of Zoe’s Kitchen GRILLED Potato Salad, this is the exciting extra step! Heat a large, flat cooking surface such as a flat-top grill, an electric griddle, or a large cast-iron skillet over medium-high heat. Once hot, spread the dressed potato salad in an even layer across the surface. Allow it to cook for 3-4 minutes on each side, or until the potatoes develop a delicious, slightly crispy, golden-brown char. You want to see some caramelized bits, but be careful not to burn them. If using a standard skillet, it’s best to work in two batches to avoid overcrowding, which can steam the potatoes instead of grilling them.

Once grilled to perfection, transfer the potato salad to a serving platter. Garnish generously with the remaining chopped green onions for a fresh pop of color and flavor. And there you have it – your very own homemade Zoe’s Kitchen Grilled Potato Salad. ENJOY!

Expert Tips for the Best Zoes Kitchen Potato Salad

Achieving that perfect Zoe’s Kitchen flavor and texture is easy with a few insider tips:

• Choose the Right Potatoes: As mentioned, waxy potatoes like red potatoes or Yukon Golds are crucial. They hold their shape beautifully and provide the ideal texture for this salad. Avoid floury potatoes like Russets, which tend to disintegrate.
• Don’t Overcook the Potatoes: Cook until just tender, not mushy. Test frequently with a fork. They should offer slight resistance but still be easily pierced. Al dente potatoes are perfect!
• Season the Cooking Water: Always salt the water when boiling potatoes. This seasons them from the inside out, creating a more flavorful base for your salad.
• Dress While Warm (but not hot): Allowing the potatoes to cool for 5 minutes after draining helps them absorb the dressing’s flavors without becoming waterlogged or falling apart. The slight warmth also helps the dressing coat them beautifully.
• Use Fresh Ingredients: While dried herbs work, fresh lemon juice and minced garlic truly elevate the flavor profile. If you have fresh basil and parsley, use them!
• Don’t Overmix: Gently fold the potatoes with the dressing and green onions to keep the potato pieces intact. Overmixing can lead to a mashed texture.
• For the Grilled Version: Ensure your cooking surface is hot before adding the potato salad. This ensures a good sear and prevents sticking. Don’t overcrowd the pan; grill in batches if necessary to achieve that desirable crispy exterior.
• Adjust Seasoning: Always taste your dressing and the final salad, adjusting salt, pepper, or lemon juice to your personal preference.

Serving Suggestions for Your Greek Potato Salad

This versatile potato salad shines in many roles. Here are some ideas to incorporate it into your meals:

• Mediterranean Mains: Perfect alongside grilled chicken souvlaki, lamb kebabs, or pan-seared fish.
• BBQ & Potlucks: A refreshing and unique alternative to traditional mayonnaise-based potato salads. It holds up well at room temperature for a while.
• Weeknight Dinners: Pair it with simple roasted vegetables and a protein for a balanced meal.
• Lunchtime Delights: Enjoy it chilled as part of a light lunch, perhaps with a side of hummus and pita bread.
• With Sandwiches & Wraps: A fantastic side for any sandwich or a flavorful filling for a vegetarian wrap with some added greens.

Storage Instructions

This potato salad is excellent for making ahead and stores beautifully:

• Refrigeration: Store leftover potato salad (both classic and grilled versions) in an airtight container in the refrigerator for up to 3-4 days.
• Serving Cold: The flavors continue to meld and deepen as it chills, often tasting even better the next day.
• Reheating Grilled Version: If you have leftover grilled potato salad and wish to enjoy it warm again, gently reheat it in a skillet over medium heat until warmed through, tossing occasionally to maintain some crispness. Avoid microwaving if you want to preserve the grilled texture.

Frequently Asked Questions (FAQ) About Zoes Kitchen Potato Salad

What makes this potato salad “Greek”?

The “Greek” designation comes from the dressing, which is a classic combination of olive oil, red wine vinegar, lemon juice, garlic, and Mediterranean herbs like oregano, basil, and parsley. It’s a departure from creamy, mayonnaise-based potato salads, offering a lighter, zippier, and distinctly Mediterranean flavor profile.

Can I use different types of potatoes?

While red potatoes are recommended for their waxy texture and authentic feel, Yukon Gold potatoes are an excellent substitute. New potatoes or small fingerling potatoes also work well. Avoid starchy potatoes like Russets, as they will likely become mushy and not hold their shape.

Is this recipe truly Whole30 compliant and vegan?

Yes! This recipe is naturally dairy-free, gluten-free, grain-free, sugar-free, and contains no animal products or by-products, making it fully Whole30 compliant and suitable for a vegan diet. It relies on whole, unprocessed ingredients and a flavorful olive oil-based dressing.

Can I make this potato salad ahead of time?

Absolutely! This potato salad is fantastic made ahead of time. Prepare it up to 24 hours in advance and store it in an airtight container in the refrigerator. The flavors will have more time to meld, making it even more delicious. If you’re planning to grill it, you can dress the potatoes ahead and then grill just before serving.

How do I get the potatoes crispy when grilling?

The key to crispy grilled potatoes is a hot cooking surface and not overcrowding the pan. Ensure your griddle or skillet is smoking hot before adding the potatoes. Spread them in an even layer and resist the urge to move them too much, allowing them to develop a crust. If using a standard skillet, work in batches.

Can I add other vegetables to this salad?

While the original Zoes recipe is simple, you can certainly customize it. For a Greek-inspired twist (though not strictly copycat), consider adding Kalamata olives, cherry tomatoes, or cucumber chunks. If you’re not strictly Whole30 or vegan, a sprinkle of crumbled feta cheese would also be delicious.

Looking for More Delicious Potato Recipes?

If you’re a potato lover, be sure to check out these other fantastic recipes:

• Greek Lemon Potatoes
• Skillet Roasted Baby Potatoes
• Creamy Dairy-Free Mashed Potatoes

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! Your feedback is greatly appreciated.

Zoes Kitchen Grilled Potato Salad Copycat

Kelly Kirkendoll

A delicious and faithful remake of the popular Zoes Kitchen Grilled Potato Salad. Considered one of the best potato salads ever, it’s naturally dairy-free, gluten-free, vegan, and Whole30-compliant, making it perfect for everyone.

5 from 2 votes

Print Recipe
Pin Recipe

Prep Time

10 minutes
mins

Cook Time

20 minutes
mins

Total Time

30 minutes
mins

Course
Side Dish

Cuisine
Dairy-Free, Gluten-Free, soy-free, Vegan, Whole30

Servings

6
servings

Calories

299
kcal

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 red potatoes thoroughly and cut them into uniform, bite-sized pieces (approximately 1-inch cubes). Do not peel the potatoes, as the skin adds flavor and texture.
• Add the cut potatoes to a large pot and cover with lightly salted cold water. Bring to a rolling boil over medium-high heat, then reduce heat and cook until the potatoes are tender when pierced with a fork, but still hold their shape (about 10-15 minutes). Avoid overcooking.
• While the potatoes are cooking, prepare your remaining ingredients: finely mince the garlic, chop the green onions (both white and green parts), and squeeze fresh lemon to yield 2 tablespoons of juice.
• Make the vibrant Greek dressing: In a large mixing bowl, combine the extra virgin olive oil, red wine vinegar, fresh lemon juice, minced garlic, chopped basil, chopped parsley, dried oregano, salt, and black pepper. Whisk all ingredients until well blended and emulsified.
• Once the potatoes are cooked to tender perfection (not mushy), drain them thoroughly in a colander and allow them to cool for about 5 minutes. This helps prevent a soggy potato salad.
• Transfer the warm potatoes to the large mixing bowl containing the Greek dressing. Add about three-quarters of the chopped green onions. Gently toss everything together until the potatoes are evenly coated. At this stage, you have the classic Zoe’s Kitchen Potato Salad. Serve immediately or refrigerate to enjoy cold.
• To make the grilled version: Heat a large, flat cooking surface (such as an electric griddle, flat outdoor grill, or a large cast-iron skillet) over medium-high heat. Spread the potato salad in an even layer. “Grill” the potatoes for 3-4 minutes on each side until they are slightly charred and crispy. Be mindful not to burn them. If using a skillet, you may need to grill in batches to avoid overcrowding. Garnish with the remaining green onions before serving.

Notes

If you are using a standard skillet for grilling (rather than a large, flat cooking surface like a commercial grill or electric griddle), it’s recommended to “grill” the potato salad mixture in two separate batches for the best results. This prevents overcrowding and ensures proper caramelization and crispiness.

If you prefer the original Zoe’s Kitchen Potato Salad (the chilled, un-grilled version), simply stop after Step 5 and serve! It’s the exact same delicious recipe, just without the grilling step.

Nutrition

Calories:
299
kcal


Carbohydrates:
31
g


Protein:
4
g


Fat:
18
g


Saturated Fat:
3
g


Polyunsaturated Fat:
2
g


Monounsaturated Fat:
13
g


Sodium:
230
mg


Potassium:
896
mg


Fiber:
4
g


Sugar:
3
g


Vitamin A:
116
IU


Vitamin C:
20
mg


Calcium:
32
mg


Iron:
2
mg

Tried this recipe?

Let us know how it was!