Cook the Book: Grilled Sardines with Chopped Salad and Skordalia Soup

1 Idaho potato, peeled and quartered

3 cloves garlic, sliced

3 tablespoons distilled white vinegar

3 tablespoons extra-virgin olive oil

Kosher salt and cracked black pepper

For the Grilled Sardines and Salad:

8 to 12 fresh sardines, scaled and gutted, heads off

1 tablespoon strained or Greek Yogurt

1 1/2 tablespoons distilled white vinegar

1/4 recipe Greek Salad

2 to 3 tablespoons Red Wine-Black Pepper Vinaigrette or 2 tablespoons extra-virgin olive oil and 1 tablespoon fresh lemon juice

Kosher salt and coarsely cracked black pepper

Pinch dry Greek oregano