3 lg. boiling potatoes (scrubbed) cooked until tender but firm

2 eggs
1 1/2 c. plain yogurt
1/2 c. olive oil
3 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. freshly ground pepper

Slice potatoes lengthwise 1/2 inch thick. Arrange in shallow dish.

For Marinade: Beat eggs in mixing bowl. Add remaining ingredients and blend well. Pour over sliced potatoes. Cover and refrigerate overnight.

Prepare barbecue. Drain potatoes. Grill, turning and brushing frequently with marinade, until golden brown and fork tender, about 5 to 6 minutes. Transfer to platter. Serve with additional plain yogurt, if desired.