Chef Lance Cowart: Grilled Potato Salad
Ingredients 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 Directions 1. Put potatoes into a large pot, cover…