سلطة البطاطس المشوية

We wash the potatoes well and slice them thinly using a vegetable slicer.

We soak the potato slices in a bowl of water for a few minutes, then drain them.

We boil the potato slices until slightly tender, then spread them on a baking tray.

We drizzle them with olive oil, season with salt and black pepper, and roast them in a preheated oven until golden and crispy.

While the potatoes are roasting, start preparing the salsa; put in a blender: Avocado, yogurt, lime juice, olive oil, dill, cilantro, mint, mayonnaise, and salt.

Blend the ingredients in a blender until you have a smooth and creamy sauce.

We halve the cherry tomatoes, thinly slice the red onion, and chop the red bell pepper and green onion.

We add all the chopped vegetables to the salad bowl, then add the arugula, parsley, dill, mint, and cilantro.

We add the roasted potato slices to the bowl.

We pour the creamy dressing over the salad and mix everything well until evenly coated.

We serve the salad warm or at room temperature.