Fridays are the best day ever. And this Friday is going to be especially great. My research trial was cancelled, so I slept in, I’m meeting my mom in Greensboro to pick out a birthday present (less than a month!) and get dinner, and then it’s girls night with my dear friend.
After a long and stressful week of endless phone calls and applying to schools and getting transcripts sent, it is time to relax. Watch some 90210, eat some honeydew and walnut tofu, drink some mojitos… This is the life.
And this potato salad? Seriously banging. And rather healthy, I’d like to say.
Creamy Lemon Roasted Potato Salad
Adapted from Bev Cooks
5 small potatoes, roughly diced
2 celery stalks, chopped
4 tbsp olive oil
1 tsp garlic pepper
1 tsp black pepper
1 tsp dried parsley
1/4 c plain Greek yogurt
1 tsp grated Parmesan cheese
3 tbsp lemon juice
1/2 tsp red pepper flakes
1 tsp dried dill
1. Preheat oven to 400°F. Drizzle 2 tbsp olive oil and sprinkle black pepper, garlic pepper and parsley on potatoes. Cook for 30 minutes in oven, stirring at 15 minutes.
2. Combine yogurt, lemon juice, cheese, red pepper flakes and dill in a small container.
3. After potatoes have cooled slightly, add celery and yogurt mixture and stir to combine.