Peel the shallots, cut in half and slice really thinly into half circles. Separate with fingers and pickle on the counter with the pickling juices while salad is prepping. These should pickle quickly if cut really thinly.
Wash the potatoes, add to a pot, cover with water with an inch above the potatoes, add a generous pinch of sea salt. Taste and adjust salt to taste. Add in the bay leaves and cook for about 10 minutes after they start boiling or check for fork tenderness. (once a fork can go through the potatoes they are done). Strain and place on a baking dish.
Once cooled a bit, use the bottom of a glass and smash the potatoes, but make sure they are still intact. Spray with olive oil spray to coat both sides well.
Grill potatoes on the grill until grill marks appear on Medium High heat, make sure to flip after about 3-5 minutes and grill the other side.
LEMON-HERB YOGURT SAUCE
While potatoes are cooking, combine all the sauce ingredients in a bowl and let it sit to marinate together. Reserve 1 tbsp of chopped chives for garnish.
Both the pickled shallots and sauce recipes makes a little extra. I like using the extra shallots on breakfast, others salads, to top tacos or fajitas, etc. The extra sauce can be used as a dip for sliced veggies or roasted sweet potatoes, I’ve also used it in chicken salad which was so good!