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Grilled Potato Salad Recipe

personal chef fort lauderdale

3 pounds Russet potatoes, peeled and cut into wedges
4 green onions, root ends trimmed
1 tablespoon extra-virgin olive oil
1 pint cherry tomatoes
3/4 cup nonfat plain Greek yogurt
1/2 teaspoon coarse sea salt
1/2 teaspoon ground black pepper
2 strips cooked bacon, crumbled

Put potatoes into a large pot, cover with salted water and bring to a boil. Reduce heat and simmer 5 minutes. Drain into a colander and leave potatoes in the colander to continue draining.
Meanwhile, prepare a grill for medium-high heat cooking.
Thinly slice dark green ends of green onions; set aside for later. Keep white and light green part of green onions whole.
In a small bowl, stir together oil, large pieces of green onions and tomatoes.
Thread tomatoes onto skewers. (If using wooden skewers, soak them in water for about 30 minutes before assembling.)
Grill onions and tomato skewers about 8 minutes, turning once halfway through cooking, or until onions are charred and tomatoes are tender.
Transfer to a cutting board. Remove tomatoes from skewers.
Roughly chop onions and tomatoes and transfer them along with any juices to a large bowl.
Add reserved sliced green onions, yogurt, salt and pepper .
Grill precooked potatoes about 12 minutes or until crisp and cooked through; use a grilling tray if your grill grates are widely spaced.
Halve grilled potatoes and add them to the vegetable mixture; gently stir until evenly coated. Garnish with bacon and serve warm.

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