سلطة البطاطا

We wash the potatoes well and cut them into medium-sized cubes.

We boil the potatoes in water until cooked, then remove them and let them cool slightly.

We cut the red onion into small cubes.

We peel and finely grate the carrots.

We cut the pickles into small cubes.

We finely chop the mint and parsley.

We prepare the dressing by mixing the yogurt with mustard, mayonnaise, lemon juice, and olive oil.

We finely chop the garlic and add it to the dressing along with salt, black pepper, and chopped dill, then mix well.

We melt the butter in a pan and roast the almonds until golden.

We place the potatoes in a large bowl and add the grated carrots, chopped pickles, red onion, corn, mint, and parsley.

We pour the dressing over the mixture and gently combine until well mixed.

We serve the salad in a dish and garnish with roasted almonds and dill.