Grilled Potato Salad

Ingredients

• 1 tablespoon capers coarsely chopped
• 1.5 cups cherry tomatoes halved
• 1 teaspoon dijon mustard 
• 0.5 cup flat parsley 
• 0.5 cup oil-cured olives pitted
• 2 teaspoons oil-packed anchovies minced
• 0.3 cup olive oil divided
• 2 tablespoons oregano fresh chopped
• 0.5 teaspoon pepper red
• 2 tablespoons red wine vinegar 
• 6 medium yukon gold potatoes halved lengthwise

Equipment

• bowl
• whisk
• grill

Directions

1. Heat grill to medium (350 to 45
2. 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.
3. Let cool, then cut into chunks.
4. Whisk remaining 3 tbsp. oil, mustard, vinegar, oregano, capers, chile flakes, and anchovies in a large bowl. Gently mix in remaining ingredients.