Grilled Potato Salad

Name: Grilled Potato Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp coarsely chopped capers; 355 milliliters halved cherry tomatoes; 1 teaspoon Dijon mustard; 118 milliliters flat-leaf parsley leaves; 118 milliliters pitted oil-cured olives; 2 teaspoons minced oil-packed anchovies; 59 milliliters olive oil, divided; 2 Tbsps chopped fresh oregano leaves; 1 teaspoons red chile flakes; 2 Tbsps red wine vinegar; 6 mediums Yukon Gold potatoes, halved lengthwise

You can never have too many side dish recipes, so give Grilled Potato Salad a try. Watching your figure? This gluten free, dairy free, fodmap friendly, and whole 30 recipe has 160 calories, 4g of protein, and 8g of fat per serving. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 8. It is perfect for The Fourth Of July. If you have oregano leaves, wine vinegar, oil-cured olives, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat grill to medium (350 to 45

Equipment you will use

Grill

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.

Ingredients you will need

Potato