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1. Bring a large pot of salted water to a boil, and cook the potatoes until they are just fork tender. Cook time will vary based on the size of the potatoes but for red potatoes this is about 12 minutes. Drain and set aside.
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2. While the potatoes boil, heat your grill pan to medium/high heat and cook the sliced chicken sausage until it has nice grill marks, only about 1-2 minutes per side. Transfer to a bowl and set aside.
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3. Cut the boiled potatoes into quarters** and toss with the olive oil, garlic and salt.
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4. Place the oil coated potatoes onto the grill pan (still at medium/high heat) cut side down, and cook until they also have nice grill marks. This takes about 1-3 minutes per side. Make sure to flip them so both sides of the potato get a nice, crisp grill.
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5. While the potatoes are grilling, mix all the dressing ingredients in a large bowl until well combined.
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6. Toss the grilled potatoes and sausage into the bowl with the dressing and stir until everything is well coated.
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7. Serve immediately.***
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Notes:
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* I preferred it with just a little bit more dill than this, but Mr. FFF liked this amount. It's easier to add more, if needed. Because you can't take it out once it's in there!
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** The potatoes are easier to grill when they are in larger chunks. If you would like them smaller for the salad, cut them after you grill.
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*** This dish is best served immediately, as the potatoes lose their crunch, and the Greek yogurt begins to dry out once it sits for a while. So, toss it with the dressing just before serving.
