Mediterranean Grilled Idaho® Potato Salad with Seafood

You can use a char broiler or barbecue grill for this recipe as well.


  • Dressing:
  • 1-2 cloves of garlic, minced or grated on a microplane
  • 2 each lemon, zested
  • 3 ounces lemon 165 count, fresh squeezed
  • 3 tablespoons olive oil
  • 1/4 teaspoon oregano, dried flakes
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly grated
  • Vegetables:
  • 1 1/2 pounds Idaho® Russet Potato, washed
  • 1/2 pound green beans, stemmed and washed
  • 1/2 pint cherry tomatoes, washed
  • 1 each red onion, large, washed, peeled and cut in 4-ring sections
  • Olive oil spray
  • Seafood (include whitefish--halibut):
  • 8 ounces sea scallop (38 degrees F), side muscle removed, cut in half horizontally
  • 1/2 pound shrimp (38 degrees F), 21 to 25, peeled and deveined, tail on
  • 4 ounces halibut, cut into 1 1/2-inch chunks
  • 1/4 teaspoon black pepper, freshly grated
  • Olive oil spray
  • 4 sprigs oregano, fresh, destemmed and roughly chopped
  • 1 each lemon, cut into 8 wedges


  1. Mix together the zest of 2 lemons, lemon juice, olive oil, kosher salt, black pepper, oregano and minced garlic in a container. Reserve in the refrigerator (38 degrees F) until the salad is plated.
  1. Place Idaho® potatoes in a pot and then fill the pot with cold water until the potatoes are just covered. Bring the water to a boil and reduce to a simmer. Cook the potatoes until they are fork tender, around 15 minutes. Remove the potatoes and place in a bowl. Reserve in the refrigerator (38° F).
  2. Bring the pot of water back up to a boil and blanch the green beans for 1 1/2 minutes. Remove the beans and shock them in a bowl of ice water to stop the cooking and set the bright green color.
  3. Slice the cooked Idaho® potatoes in half the long way. Preheat a grill pan on medium high heat. When the grill pan is hot, spray the grill pan with a few sprays of olive oil to coat. Place the halved potatoes flresh side down to grill. Add the sliced onion and green beans to the grill pan in batches. Grill the potatoes, onions and green beans until the vegetables have grill marks on all sides. Remove the vegetables and place on a platter and place in a warming ove (250 degrees F).
  1. Slice each scallop in half horizontally. Bring the grill pan up to a high heat again and spray with olive oil. Season the shell fish with fresh grated black pepper on both sides. Place the scallops and shrimp onto the hot pan and grill on each side for 1 minute until the shrimp and scallops are opaque and firm. Remove from the grill pan and place on a platter for plating.
  2. Place the cherry tomatoes onto the grill pan while plating. Grill the tomatoes for a minute or so.
  3. Plating:
  4. Cut the potato halves into bite-sized pieces. Separate the grilled onion into individual rings.
  5. On each of the 4 plates: arrange the potatoes, green beans, onion rings in a decorative manner until you have used up all the vegetables. Add the grilled cherry tomatoes.
  6. Place equal amounts of the grilled seafood over the grilled assorted vegetables.
  7. Mix the reserved dressing and drizzle the dressing over each plate of Mediterranean Grilled Idaho® Potato Salad with Seafood. Sprinkle the fresh chopped oregano over each plate. Serve with two wedges of lemon.
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Yield: 4 servings

Michael Kiley
Glen Cove Hospital
Glen Cove, NY

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