Directions:
- 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.
- Note: Nutritional analysis is per serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1583.75 Kcal (6631 kJ) | ||
| Calories from fat | 1527.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 169.69g | 261% | |
|---|---|---|---|
| Cholesterol | 8.38mg | 3% | |
| Sodium | 688.76mg | 29% | |
| Potassium | 854.36mg | 18% | |
| Total Carbs | 15.83g | 5% | |
| Sugars | 7.45g | 30% | |
| Dietary Fiber | 6.24g | 25% | |
| Protein | 6.95g | 14% | |
| Vitamin C | 72.2mg | 120% | |
| Iron | 4.8mg | 27% | |
| Calcium | 190.8mg | 19% | |
| Amount Per 100 g | |||
| Calories | 329.26 Kcal (1379 kJ) | ||
| Calories from fat | 317.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.28g | 261% | |
|---|---|---|---|
| Cholesterol | 1.74mg | 3% | |
| Sodium | 143.19mg | 29% | |
| Potassium | 177.62mg | 18% | |
| Total Carbs | 3.29g | 5% | |
| Sugars | 1.55g | 30% | |
| Dietary Fiber | 1.3g | 25% | |
| Protein | 1.44g | 14% | |
| Vitamin C | 15mg | 120% | |
| Iron | 1mg | 27% | |
| Calcium | 39.7mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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