No mayo, man!
Preheat oven to 400ºF.
On a rimmed baking sheet, toss the diced potatoes with 2 tablespoons of oil and a good pinch of salt and pepper. Roast for 30-35 minutes, flipping the potatoes halfway through.
Remove pan from oven and let potatoes cool for about 15 minutes in a large bowl. Then add the minced celery.
In the meantime, whisk together the remaining 2 tablespoons of 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 get it just right for your mouth.
Pour dressing over the roasted potatoes and toss to coat.
Garnish with minced mint and serve!
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Sooo good! I followed the recipe and didn’t substitute anything. Delicious.
Super easy to make and I love that it uses Greek yogurt instead of mayo! Instead of mint leaves I put in some fresh dill and it was so tasty. This one is definitely a keeper in my recipe box.
by Beth Pierce in
Sides
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Beth Pierce in
Sides
Prep: Cook:
Serves: 10 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
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The Suzzzz on 7.12.2012
Sounds delicious, can’t wait to try this recipe, thanks for sharing!