Grilled Potato Salad

By Sunset
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6 medium Yukon Gold potatoes, halved lengthwise

1/4 cup olive oil, divided

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

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