Grilled Potato Salad
Thomas J. Story
Grilled Yukon gold potato halves combine with a mixture of tomatoes, capers, oregano, olives, and anchovies for a Mediterranean-style potato salad side dish.
This recipe, and others like it, can be found in the article “25 Delicious Sides and Desserts You Can Cook on the Grill.”
How to Make It
Step 1
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
2
Whisk remaining 3 tbsp. oil, mustard, vinegar, oregano, capers, chile flakes, and anchovies in a large bowl. Gently mix in remaining ingredients.
Step 3
3
Note: Nutritional analysis is per serving.
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
