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Grilled Potato Salad

  • 8servings
  • 182calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C
MineralsChlorine, Cobalt

Ingredients Jump to Instructions ↓

  1. 6 medium Yukon Gold potatoes, halved lengthwise

  2. 1/4 cup olive oil, divided

  3. 1 teaspoon Dijon mustard

  4. 2 tablespoons red wine vinegar

  5. 2 tablespoons chopped fresh oregano leaves

  6. 1 tablespoon coarsely chopped capers

  7. 1/2 teaspoon red chile flakes

  8. 2 teaspoons minced oil-packed anchovies

  9. 1/2 cup pitted oil-cured olives

  10. 1 1/2 cups halved cherry tomatoes

  11. 1/2 cup flat-leaf parsley leaves

Instructions Jump to Ingredients ↑

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

  3. Note: Nutritional analysis is per serving.

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