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Grilled Potato Salad

Photo: Thomas J. Story; Styling: Dan Becker
Total time 45 mins
Yield Serves 8
Grilled Yukon gold potato halves combine with a mixture of tomatoes, capers, oregano, olives, and anchovies for a Mediterranean-style potato salad side dish.

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

Nutrition Information

  • calories 182
  • caloriesfromfat 53 %
  • protein 3.1 g
  • fat 11 g
  • satfat 1.4 g
  • carbohydrate 18 g
  • fiber 1.6 g
  • sodium 342 mg
  • cholesterol 1.3 mg

How to Make It

  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.