Grilled Potato Salad | Amarillo Grape and Olive

Grilled Potato Salad


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Amarillo Grape and Olive makes it easy to whip up this tasty grilled potato salad and buy what you need online.

  • 6 medium Yukon Gold potatoes, halved lengthwise
  • 1/4 cup Garlic Roasted Chili Infused Olive Oil
  • 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

Heat grill to medium (350° to 450°) with an area left unheated for indirect heat. Toss potatoes in 1 tbsp. Garlic Roasted Chili Infused Olive Oil; grill flat side down until marks appear, 8 minutes. Turn over, moving to the indirect area. Cook until tender, 10 minutes. Let cool, then cut into chunks. Whisk remaining 3 tbsp. oil, mustard, vinegar, oregano, capers, chili flakes, and anchovies in a large bowl. Gently mix in remaining ingredients.

Total time:
Yield: Serves 8

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