Let first of all make it clear this recipe belongs to Linda Fuller of https://laterranaturaloils.com. She has been gracious in sending me her recipes to see if I would like their product. This “Lemon Roasted Potato Salad” I have to say it was wonderful.
When I took a vacation three weeks ago, I visited Joe Clearo who is a classmate of mine from high school and Linda Fuller who is the Vice President. Joe tells me “Linda runs the store, and he is retired.” Excellent retirement job.
This was my first attempt is replicating Linda’s “Lemon Roasted Potato Salad” and I have to say I wasn’t surprised how she has blended healthier lifestyle eating into her recipe.
I took all the pictures in my home just to show my results. More recipes are to follow as the time allows.
The first thing you want to do is go shopping and assemble all the ingredients as we call in my profession “mis en place” which means in French Culinary “putting in place” referring “to gather”. The picture below is what I have done.
Second while you are gathering your ingredient preheat you oven to 400 degrees. Cut your potatoes into cubed sized, Linda called it on her recipe “roughly diced”. Which I think she is saying it doesn’t have to be perfect. I agree. The picture below is what I came up with. Roast for fifteen minutes and stir the potatoes and roast for about fifteen to twenty more minutes. Remove the potatoes from the oven and let them cook down for about fifteen minutes.
Third, lightly oil a rimmed baking sheet pan or you see in the picture I used a pyrex baking dish. Toss the diced potatoes with 2tbsp of the Lemon EVOO and a pinch of salt and pepper. After you have tossed the potatoes put them on the cooking sheet pan or the baking dish. It just depends on what you have in your household.
Mean while, while the potatoes are cooking wash your two stalks of celery.
Diced your celery and it should look something like the picture below.
In a metal bowl or any bowl will work. Whisk together the remaining oil, yogurt, lemons juice, seasoning and pinch of salt and pepper. Make sure you taste the dressing to see if you want more lemon or thicker or a thinner sauce (dressing). Now my experience was I thought there wasn’t going to be enough sauce to cover the potatoes. I was fooled and there was just enough.
In a large bowl put the cooled potatoes and pour the dressing over roasted potatoes and mix well.
Garnish with the minced mint and serve. If you are doing family style serving then you can see I have left it in a large bowl.
The potato salad is refreshing and takes place of traditional potato salad.