The potato skewers:

Cup of Yum
1. Place the potatoes in large saucepan and cover with cold water by 1 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.
2. Drain the potatoes and let rest until cool enough to handle.
3. Preheat the grill to medium-high heat. Lightly brush with oil.
4. Transfer the potatoes to a bowl, along with the red onion pieces, and toss with the olive oil and salt.
5. Alternating between the potatoes and onion pieces, thread the vegetables onto 8 small metal skewers (about 4 potatoes per skewer).
6. 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.
7. Remove the skewers from the grill and brush the vegetables with the Buffalo wing sauce, to taste. Serve with the yogurt sauce.

Blue cheese yogurt:

1. In a small bowl, whisk together the yogurt and milk until smooth.
2. Add the blue cheese and salt. Whisk briskly, smashing the blue cheese chunks, until the mixture is mostly smooth.