Grilled Potato Dippers with a Trio of Sauces - USPB

Ingredients

• 2 pounds russet potatoes, scrubbed and cut into wedges
• 1 tablespoon olive oil
• Sea salt to taste
• Sauces (see below)
• 1/2 cup fat-free Greek yogurt*
• 1/2 cup roasted red peppers, drained and patted dry
• 2 cloves garlic
• 1/4 cup each: sliced green onions and basil leaves
• Sea salt
• freshly ground pepper
• 1 tablespoon extra virgin olive oil
• 1 medium onion, quartered and thinly sliced
• 1 cup fat-free Greek yogurt*
• 1/4 cup sliced chives or green onion tops
• 2 tablespoons fresh rosemary leaves
• 3/4 cup fat-free Greek yogurt*
• 1 ripe avocado, peeled and pitted
• 1/4 cup lightly packed fresh cilantro leaves
• 1/2 tablespoon lime juice