Roasted Potato and Tomato Salad That Makes for an Excellent Weeknight Meal

This filling salad mixes spiced potatoes with fresh vegetables and plenty of green herbs. The secret is a quick blended dressing made from yogurt and eggs that tastes much better than regular store-bought sauce.

Here’s what you need: 21 oz (600g) of potatoes, 3 to 4 fresh tomatoes, 1 small red onion, ½ bunch of fresh parsley, ½ bunch of fresh dill, 1 tablespoon of vegetable oil, 1 teaspoon of paprika, ½ teaspoon of garlic powder, salt, and black pepper to taste.

For the creamy dressing: 2 hard-boiled eggs, ½ cup (120g) of plain natural yogurt, 1 clove of garlic, 1 tablespoon of whole-grain Dijon mustard, salt, and black pepper.

Peel your potatoes and chop them into small, even cubes. Place them in a bowl and toss thoroughly with the vegetable oil, paprika, garlic powder, salt, and black pepper until every piece is coated. Spread them out on a baking sheet and roast at 200°C (400°F) for about 30 to 35 minutes until they have a beautiful golden, crispy crust.

While the potatoes bake, cut the fresh tomatoes into thick wedges, slice the red onion into thin half-rings, and finely chop the parsley and dill.

To make the special dressing, place the hard-boiled eggs, plain yogurt, garlic clove, whole-grain mustard, salt, and pepper into a blender cup. Blend the mixture on high speed until it turns into a completely smooth, thick, and velvety cream sauce.

Dump the warm roasted potatoes, tomatoes, onion, and fresh herbs into a large serving bowl. Pour the creamy egg dressing over the top, give it a quick and gentle stir so you don't crush the potatoes, and serve it immediately while it's fresh and warm.