Preparation

Step 1 out of 10

Place the potatoes in large saucepan and cover with cold water by one inch. Bring to a boil and salt the water generously. Lower the heat to a simmer. Cook until the potatoes are tender (but not falling apart) when pierced with a fork, about 15 minutes.

Step 2 out of 10

Drain the potatoes and let rest until cool enough to handle.

Step 3 out of 10

Preheat the grill to medium-high heat. Lightly brush with oil.

Step 4 out of 10

Transfer the potatoes to a bowl, along with the red onion pieces, and toss with the olive oil, salt and pepper.

Step 5 out of 10

Alternating between the potatoes and onion pieces, thread the vegetables onto 8 small metal skewers (about four potatoes per skewer).

Step 6 out of 10

Place the potatoes on the grill and cook until the potatoes have grill marks and the onions are slightly charred, 2 to 3 minutes per side.

Step 7 out of 10

Remove the skewers from the grill and brush the vegetables with the Buffalo wing sauce, to taste. Serve with the yogurt sauce.

Step 8 out of 10

Make the Blue Cheese Sauce:

Step 9 out of 10

In a small bowl, whisk together the yogurt and milk until smooth.

Step 10 out of 10

10. Add the blue cheese and salt. Whisk briskly, smashing the blue cheese chunks, until the mixture is mostly smooth.