Heat grill to medium with an area left unheated for indirect heat. Toss potatoes in 1 tbsp oil; grill flat side down until marks appear, 8 mins. Turn over, moving to indirect area. Cook until tender, 10 mins. 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.
Originally Submitted
8/16/2010
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