Lemony Roasted Potato Salad

• 2 pounds Fingerling Potatoes, Diced
• 4 Tablespoons Extra Virgin Olive Oil, Divided
• 2 stalks Celery, Minced
• 3 Tablespoons Greek Plain Yogurt
• 2 Tablespoons Fresh Lemon Juice
• 2 pinches Coarse Salt And Freshly Ground Pepper
• 1 Tablespoon Freshly Minced Mint

1. Preheat oven to 400u0b0F.
2. 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.
3. Remove pan from oven and let potatoes cool for about 15 minutes in a large bowl. Then add the minced celery.
4. 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.
5. Pour dressing over the roasted potatoes and toss to coat.
6. Garnish with minced mint and serve!

fingerling potatoes, olive oil, stalks celery, yogurt, lemon juice, salt, freshly minced

Taken from tastykitchen.com/recipes/sidedishes/lemony-roasted-potato-salad/ (may not work)