Grilled Potato Salad

Grilled Potato Salad
Photo by Thomas J. Story

Ingredients

  • 2 tablespoons chopped fresh oregano leaves
  • 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
  • + 4 more ingredients
    • 2 teaspoons minced oil-packed anchovies
    • 1 teaspoon Dijon mustard
    • ½ teaspoon red chile flakes
    • 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,...

View full recipe at My Recipes

Comments

Variations on Grilled Potato Salad

  • Grilled Potato Salad
    • 2 tablespoons water
    • 1/4 cup plus 2 tablespoons white vinegar
    • Vegetable cooking spray
    • 1 medium-size green pepper, cut into 1-inch-wide strips
    • +15 other ingredients


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