Grilled Potato Salad

• 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. Heat grill to medium (350u0b0 to 450u0b0) 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.

potatoes, olive oil, mustard, red wine vinegar, oregano, capers, red chile flakes, anchovies, pitted oil, tomatoes, flatleaf parsley

Taken from www.myrecipes.com/recipe/grilled-potato-salad (may not work)