Grilled Potato & Greens Salad

The light lemon yogurt dressing takes on a bit of magic when tossed with the hot, grilled potatoes and the wilted greens. Say good-bye to the standard mayo-laden potato salad once and for all.

1 1/2 pounds red or yukon potatoes (any thin-skinned potato will work well)
3 tablespoons olive oil
1 clove garlic, finely minced
1/2 teaspoon salt
2 tablespoons plain yogurt
1 lemon, zest and juice
2 cups arugula, spinach, or another tender baby green
1/2 cup basil, optional (roughly torn)

View the full recipe at Lilly’s Table →