Ingredients
Instructions
Heat grill to medium (350 to 45
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.