Mesquite Grilled Potato Salad

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• 1 lb russet potatoes (roughly 3 medium potatoes; , halved)
  Ingredient note

  Source: 1 lb russet potatoes (roughly 3 medium potatoes; , halved)
• 1 ear sweet corn, (husked)
  Ingredient note

  Source: 1 ear sweet corn, (husked)
• 1 each medium sweet onion, (cut into 4 slices)
  Ingredient note

  Source: 1 medium sweet onion, (cut into 4 slices)
• 1 each large red pepper, (halved and seeded)
  Ingredient note

  Source: 1 large red pepper, (halved and seeded)
• ¼ c plain yogurt
  Ingredient note

  Source: ¼ c plain yogurt
• 2 Tbsp mayonnaise
  Ingredient note

  Source: 2 Tbsp mayonnaise
• 1 ½ Tbsp Mesquite Seasoning
  Ingredient note

  Source: 1 ½ Tbsp Mesquite Seasoning
• 1 tsp paprika
  Ingredient note

  Source: 1 tsp paprika
• 1/8 tsp salt
  Ingredient note

  Source: 1/8 tsp salt

1. Preheat your grill to medium heat (350F). When it is ready, you should be able to hold your hand just above the grilling grates for 5-7 seconds.
2. Brush or spray the vegetables lightly with oil and arrange them over the warmest parts of the grill. Grill the veggies for 10-15 minutes* per side, until they begin to char. Remove the veggies from the heat and let cool. (This can be done up to 24 hours ahead of time.)
3. In a small bowl, mix the dressing ingredients together, until well incorporated.
4. Dice the cooled, grilled veggies and remove the corn from the ear. Place the cut veggies into a bowl and add the dressing. Mix until well coated.
5. This salad is good if eaten immediately, but the flavors do improve over time. Don’t be afraid to make this ahead of time and refrigerate for up to 24 hours before serving.