Roasted Potato Salad

I wanted to make potato salad for a BBQ dinner we were having. However, I wanted something light and on the healthier side instead of traditional mayo based stuff. I am having fun and feeling inspired trying new dishes for summer bbqs.

 

What you'll need:

2 pounds fingerling potatoes (roughly diced)

2 celery stalks, minced

3 tablespoons plain greek yogurt

4 tablespoons extra virgin olive oil

2 tablespoons lemon juice

1 tablespoons minced mint

salt and pepper to taste

 

 

Directions:

Preheat your oven to 400. I KNOW, you don't want to turn on the oven in the heat of summer, but the crunch and roastyness will be worth it. Mix diced potatoes and 2 tablespoons of olive oil and salt and pepper. Put potatoes on baking sheet and bake for 35 minutes making sure to stir a few times to prevent burning.

 

Once browned, remove from oven and cool to room temperature.  

 

While your potatoes cool, whisk remaining olive oil, yogurt, and lemon juice together. Add salt and pepper to taste...and maybe a little more lemon juice if you want it zesty.

 

Pour potatoes into serving bowl and add minced celery. Pour dressing on top and mix until potatoes are coated. Garnish with mint and serve. 





 

 

 

Bon Appetit!