Grilled potato salad with green-onion dressing
Cover potatoes with water in a large pot. Boil, then reduce heat to medium-low. Simmer, covered, until fork-tender, about 10 minutes.
Drain and rinse under cold water, then pat dry. Toss potatoes with oil and salt in a large bowl until well coated. Season with pepper.
Oil grill. Grill potatoes, cut-side down, lid closed, until grill marks form, about 2 minutes per side.
Combine peppers and onions in a large bowl. Stir in yogurt and mayo.
Add hot potatoes to yogurt mixture. Stir until well coated.
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Last updated: October 13th, 2020
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