This salad went viral, and it's easy to understand why. It's the perfect combo of seasoning, herbs, creamy dressing and extra‑crunchy roasted potatoes. It's great on its own or as a side dish for the upcoming BBQs. Let's do it!
Shop ingredients
Nutrition (1 serving)
- 377 kcal
- 46,3 g carbohydrates
- 16,8 g fats
- 9,2 g protein
Per 3 portions
Per 3 portions
- 620 g potatoes
- himalayan salt
- 1/2 cucumber
- 1 red bell pepper
- onion
- 300 g plain yoghurt
- pepper
- 1 tbsp mustard
- dill
- ground paprika
Instructions
-
Cook unpeeled tomatoes. Add them to a baking tray lined with baking paper and press them down with the base of a mug or a glass.
-
Drizzle them with olive oil, sprinkle some smoked paprika, other seasonings and salt. Bake in an oven heat to 250 °C for 25‑30 minutes. If you want them extra crunchy, bake them for longer.
-
In a bowl, mix yoghurt, mustard, finely chopped vegetables and dill. Mix well.
-
And it's ready to be served! Enjoy!
