A little thought on Monday + {recipe: Lemony roasted potato salad}

Monday, November 5, 2012

Hi friends, how was your weekend? Mine was not as planned. I thought I will have a good weekend, however not as expected. I have a small argument with my husband on Saturday morning, and lead to the big one, but we settled it on Sunday night and now all are back to normal :). A little bit of salt in a relationship is a good lesson, however I shall not taking for granted the lesson. Oh well.... not something that I'd like to share in detail, but  I want to share one of the words that my friend posted on his Facebook wall. It goes....

"God, grant me the serenity to accept the things I cannot change; courage to change the things that I can, and wisdom to see the difference"

I pray for the serenity blessing though...

Alright, on the bright side. As promised, I want to share another very easy recipe for one. My husband will be traveling again to China this end of the week, when he travels sometime I store food at my fridge and have simple meal after work just by reheating them or serve cold depending on the meal type. Normally at night, I don't really eat rice or heavy meal. So I found salad and just a grill chicken or beef that I can marinade in advance and store at the fridge is good enough for me. 

I like potato salad, I always seek few easy recipes that I can try. Recently, I found the lemony roasted potato salad is something different, because the lemon brings the citrus taste into the roast potatoes and it is a good balance when you serve it with savory grilled meat.  I also like it because the recipe uses roasted potatoes instead of boiled ones. I never like boiled potatoes though :). I made sweet and sticky chicken drumsticks  to eat with my salad (picture here, recipe here). The dishes lasted me two dinners, good enough!
 


The lemony roasted potato salad recipe adapted from Bev Cooks blog. I did not change anything, except,  I just replace the Greek yoghurt into local fresh yoghurt, simply because the Greek one is very expensive here. The taste turned out to be a bit sourish, so next time I will make sure I won't put too much yoghurt in it. But may be when you stick with the Greek Yoghurt you still can use the measurement like in the recipes. 

(From Bev Cooks)
Ingredient:
* 2 pounds fingerling potatoes, roughly diced
* 2 celery stalks, finely minced
* 4 Tbs. extra-virgin olive oil, divided
* 3 Tbs. Greek plain yogurt
* 2 Tbs. fresh lemon juice
* 1 Tbs. freshly minced mint
* coarse salt and freshly ground pepper

Preheat oven to 400. Toss the diced potatoes with 2 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 2 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.

Pour dressing over the roasted potatoes and toss to coat.
Garnish with minced mint and serve!

For more easy recipes follow my board on Pinterest

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