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

This Story Originally Appeared On sunset.com

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Credit: Thomas J. Story; Styling: Dan Becker

Recipe Summary test

total:
45 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Whisk remaining 3 tbsp. oil, mustard, vinegar, oregano, capers, chile flakes, and anchovies in a large bowl. Gently mix in remaining ingredients.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

182 calories; calories from fat 53%; protein 3.1g; fat 11g; saturated fat 1.4g; carbohydrates 18g; fiber 1.6g; sodium 342mg; cholesterol 1.3mg.
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