Photo: Thomas J. Story; Styling: Dan Becker
YieldsServes 8Total Time45 mins
Grilled Yukon gold potato halves combine with a mixture of tomatoes, capers, oregano, olives, and anchovies for a Mediterranean-style side dish.

How to Make It

Step 1
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.

Step 2
2

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

Step 3
3

Note: Nutritional analysis is per serving.

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

Step 1
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.

Step 2
2

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

Step 3
3

Note: Nutritional analysis is per serving.

Grilled Potato Salad
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