Ingredients

The following ingredients have 6 Servings
  • 2 lbs. nugget potatoes
  • 2 tablespoons butter (melted)
  • ½ teaspoon sea salt
  • A few handfuls of greens (pea shoots, arugula, and spinach all work great)
  • ¾ cup plain thick yogurt (see notes)
  • Juice from 1 ½ lemons
  • ¼ cup chopped chives (can sub green onions)
  • A generous pinch of salt and pepper

Instruction

  • Bring a large pot of water to a boil. Add the potatoes and simmer for 8-10 minutes, or until they are soft but not falling apart. Drain and set aside to cool.
  • Oil your grill and preheat it to high. Whisk the lemon yogurt dressing ingredients together in a medium-sized bowl.
  • Squish each potato between your palms to flatten them a little. You don't want them to fall apart, so make sure to be gentle. Place the smashed potatoes on a baking sheet and drizzle with half of the butter and sprinkle with the sea salt.
  • Grill for 10 mins, flipping and basting with the remaining butter halfway through.
  • Place them in a bowl and let them cool slightly. Add the greens to the bowl then pour the dressing over the top and gently toss. Either serve right away or let it come to room temperature.