Grilled Potato Salad

Ingredients

  • 6 medium Yukon Gold potatoes, halved lengthwise

  • 1/4 cup olive oil, divided

  • 1 teaspoon Dijon mustard

  • 2 tablespoons red wine vinegar

  • 2 tablespoons chopped fresh oregano leaves

  • 1 tablespoon coarsely chopped capers

  • 1/2 teaspoon red chile flakes

  • 2 teaspoons minced oil-packed anchovies

  • 1/2 cup pitted oil-cured olives

  • 1 1/2 cups halved cherry tomatoes

  • 1/2 cup flat-leaf parsley leaves

Directions

Step 1

Heat grill to medium (350° to 450°) with an area left unheated for indirect heat. Toss potatoes in 1 tbsp. oil; grill flat side down until marks appear, 8 minutes. Turn over, moving to indirect area. Cook until tender, 10 minutes. Let cool, then cut into chunks.

Step 2

Whisk remaining 3 tbsp. oil, mustard, vinegar, oregano, capers, chile flakes, and anchovies in a large bowl. Gently mix in remaining ingredients.