Yields 2 servings
3 Medium potatoes, red large dice
1 Clove garlic, fresh minced
1/4 Cup cheese, parmesan, grated
1/2 Large lemon divided
1/4 Cup yogurt, whole milk, plain
2 Tbls oil, extra virgin olive
1/2 tsp mustard, dijon
1 to taste salt and pepper
1 Large lettuce, romaine
3 Each onion, green sliced
Wash and dice potatoes. Transfer to a small saucepan, cover with cold water and add salt. Bring to a boil. Reduce heat to medium and cook until potatoes can be pierced with a fork, 10 to 12 minutes.
In a small bowl, whisk together garlic, half the cheese, juice of 1/4 of the lemon, yogurt, olive oil, Dijon, salt and pepper. Set aside.
Wash and dry lettuce. Halve lengthwise, then chop crosswise into thin strips. Transfer to a large bowl. Add green onions. Cut remaining lemon into wedges.
Add potatoes to bowl and pour in dressing. Toss salad until well combined.
To serve, place salad on a plate and garnish with remaining parmesan cheese and lemon wedges.