سلطة البطاطا والذرة

We peel the potatoes and cut them into medium cubes, then sprinkle them with flour and mix until coated.

We deep-fry the potatoes until golden and crispy, then place them on paper towels to drain the excess oil.

In a bowl, we prepare the dressing by mixing yogurt with mayonnaise, mustard, lemon juice, salt, and Italian herbs until well combined.

We add the fried potatoes to the dressing and gently mix until fully coated.

In a serving dish, we spread a layer of chopped lettuce.

We distribute the dressed potatoes over the lettuce

We add the cooked corn on top of the salad.

We sprinkle some Italian herbs and paprika over the top for garnish and flavor.