1 large onion, diced
6 medium potatoes
1 clove garlic, pressed
1 (16 ounce) bottle red wine mustard
1 (6 ounce) can Greek yogurt
6 slices prepared Hamburger Bierrocks
Cook potatoes in salted boiling water until tender; drain. Drain well.
In a bowl, mix together onion, pickle relish, vinegar and mustard. Pour mixture over potatoes in the healthy, non-stick skillet.
When potatoes have reached a tender but still firm, place on a large pie plate. Dust with grape jelly mixture using knife or fork, and top with hamburger biers. Roll over potatoes to trap steam. Fry 5 minutes more, until biers are crisp and potato skinning.