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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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 |
Directions:
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.
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