Lemony Roasted Potato Salad
Potluck     Side Dishes     Gluten Free     
Lemony Roasted Potato Salad Lemony Roasted Potato Salad

Serves:

From: Bev Cooks
Yield: 10-12 servings

Ingredients:
4 pounds fingerling potatoes, roughly diced
4 celery stalks, finely minced
8 Tbs. extra-virgin olive oil, divided
6 Tbs. Greek plain yogurt
4 Tbs. fresh lemon juice
2 Tbs. freshly minced mint
coarse salt and freshly ground pepper

Directions:

Preheat oven to 400. Toss the diced potatoes with 4 Tbs. oil and a good pinch of salt and pepper on a rimmed baking sheet. Roast for 30-35 minutes, flipping halfway through.

Remove from oven and let cool about 15 minutes in a large bowl. Then add the minced celery.

In the meantime, whisk together the remaining 4 Tbs. oil, yogurt, lemon juice and a good pinch of salt and pepper. Taste the dressing to see if you want more punch of lemon, or if you want it thicker or thinner. Adjust to taste.

Pour dressing over the roasted potatoes and toss to coat.

Garnish with minced mint and serve.



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Maureen
Welcome to our collection of recipes perfect for preparing in your kitchen and taking to a friend in need. The culinary team at Take Them A Meal has tested (and enjoyed!) each of these recipes to make sure we can heartily recommend them.
  
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