My microwave is haunted.
No, it really is. When I heat up anything, and then close the door after I’ve taken the food or coffee out of it, it starts up again, but only for a few seconds, like maybe six total, and then stops. Do you think it’s the ghost of my old kitchen saying hello to me? Or is it mad about something? Or just trying to freak me out a little? Or do you not give a rat’s flying tootaloo bodiddly and want me to get to the potato salad already for the love?
Because I think the ghost is probably upset that I got a new microwave after the remodel and wants to give me the bird. The electromagnetic radiation bird.
BECAUSE IT’S THE ONLY THING THAT MAKES SENSE.
Okay so I wanted some potato salad the other day. But the tidal wave of my soul lead me down a path of curiosity, which on any normal day is borderline hazardous for my life and anyone in nearby proximity. Because I didn’t want like, a REGULAR potato salad, with boiled potatoes and mayo and all that. Not that there’s aaaaanything wrong with it. I mean, I can totally dig on that kind. My mom makes it all the time with a little paprika on top.
WAIT, do you think the microwave is trying to tell me it’s happy I bought it over the one I almost bought?
Like, “You did the right thing, gurlfrin. kudos.” Or something like that? No?
So I roasted the potatoes. I KNOW I KNOW, it’s summer and hot and I don’t wanna turn on my oven waaaaaah. BUT LISTEN, you’d have to boil water if you weren’t roasting! Which is just as hot, right?
Noggin = ON TOUR.
See, I wanted the roasted-y-ness of the potatoes because frankly it’s my jam. But I also wanted some crunchy texture all up in it, so in went some celery.
AND, I also wanted to keep the whole thing kind of light and whimsical (because potato salad never gets that adjective), so I whisked together some olive oil, Greek yogurt and a TON of fresh lemon juice.
Sweet baby kittens of magical poppy fields, I have seeeeeeeeeeeen the light.
I HAVE EXORCIIIIIZED THE DEMONS. I know that doesn’t really make sense here but I just love her little voice when she says it.
You guys, make this make make this make this make this.
Oh ew, maybe I need to get an exorcist to look at my microwave. Great now I’m scared.
Lemony Roasted Potato Salad:
What it took for 4-6 (as a side):
* 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. Adjust to get it juuuuust right for your mouth hole.
Pour dressing over the roasted potatoes and toss to coat.
Garnish with minced mint and serve!