Grilled Potato Salad

Photo by Thomas J. Story

Ingredients

1 tablespoon coarsely chopped capers
6 medium Yukon Gold potatoes, halved lengthwise
2 tablespoons red wine vinegar
½ cup flat-leaf parsley leaves
1 ½ cups halved cherry tomatoes
½ cup pitted oil-cured olives
2 teaspoons minced oil-packed anchovies
+ 4 more ingredients
- ½ teaspoon red chile flakes
- 2 tablespoons chopped fresh oregano leaves
- 1 teaspoon Dijon mustard
- ¼ cup olive oil, divided

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. 2. Whisk remaining 3 tbsp. oil,...

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Comments

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