Grilled Potato Salad

Photo: Thomas J. Story; Styling: Dan Becker

Grilled Yukon gold potato halves combine with a mixture of tomatoes, capers, oregano, olives, and anchovies for a Mediterranean-style potato salad side dish.

Yield: Serves 8
Recipe from Sunset

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Recipe Time

Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 182
  • Calories from fat: 53%
  • Protein: 3.1g
  • Fat: 11g
  • Saturated fat: 1.4g
  • Carbohydrate: 18g
  • Fiber: 1.6g
  • Sodium: 342mg
  • Cholesterol: 1.3mg


  • 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


  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.
  2. 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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