Grilled Potato Salad with Fresh Oregano

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

Instructions:

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

https://www.sunset.com/recipe/grilled-potato-salad