Unique Grilled Potato Salad

6 medium Yukon Gold potatoes, halved lengthwise
Olive oil
¼ c. olive oil, divided
1 T. Dijon mustard
2 T. red wine vinegar
2 T. chopped fresh oregano leaves
1 T. capers, rough chopped
1 t. red chile flakes
1 T. minced oil-packed anchovies
½ c. pitted oil-cured olives
1-2 c. halved cherry tomatoes
½ c. chopped parsley
Kosher salt, black pepper
1. Heat grill to 350 to 450, with an area left unheated for indirect heat.
2. Toss the potatoes with olive oil and season with salt and pepper.
3. Grill flat side down until marks appear, 8-10 minutes.
4. Turn over, move to indirect heat area. Cook until tender, 10 minutes more.
5. Let cool and cut into chunks.
6. Whisk ¼ c. oil, mustard, vinegar, oregano, capers, chile flakes and anchovies in bowl.
7. Gently mix in the olives, tomatoes and parsley.
8. Fold in potatoes and mix well. Taste for seasoning.