Barbequed Potato Salad with Garlic Dressing 1-1/2 pounds (675 g) tiny new potatoes, halved 3 large yellow potatoes (about 1 pound / 450 g total), such as Yukon gold or Finnish yellow, quartered (I used russet) 2 T (30 ml) olive oil 1 clove garlic, minced 1/2 cup (120 ml) thinly sliced green onions 1/3 cup (80 ml) mayonnaise or salad dressing 1/3 cup (80 ml) sour cream 2 cloves garlic, minced 1/2 teaspoon (2.5 ml) salt 1/8 teaspoon (.63 ml) pepper On 4 long metal skewers, thread potatoes, leaving a 1/4-inch (6- mm) space between pieces. In a small bowl combine the olive oil and the clove garlic; brush over potatoes. For a charcoal grill, grill kabobs on the rack of an uncovered grill directly over medium coals about 30 minutes or until tender, turning occasionally. [For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover and grill as above.] Remove potatoes from grill. Cool slightly. Cut potatoes into 1-inch (2.5-cm) pieces; place in a large bowl; set aside. For dressing, in a small bowl combine green onions, mayonnaise or salad dressing, sour cream, the 2 cloves garlic, the salt and pepper. Add to potatoes; toss gently to coat. Serve immediately or, if desired, cover and chill 4 to 24 hours. Before serving, stir in a little milk, if necessary, to thin dressing. Makes 8 side-dish servings.