Summer Potato Salad

Preheat the oven to 400°F (400°F).

Cut the potatoes into bite‑size cubes, toss with a little oil, salt, and pepper, and spread on a baking sheet.

Roast the potatoes for 40–45 minutes, turning halfway, until golden and tender.

While the potatoes roast, caramelize the onion in a saucepan with a teaspoon of sugar over medium heat until deep brown and sweet.

Sauté the grated carrots in a skillet for 3–4 minutes until just tender, then set aside.

In a large mixing bowl, combine the roasted potatoes, caramelized onion, sautéed carrots, capsicum peppers, cooked rice, and cucumber slices.

Prepare the sauce: whisk together yogurt, mayonnaise, mustard, lemon juice, minced garlic, chopped dill, salt, and black pepper until smooth.

Pour the sauce over the salad, toss gently to coat all ingredients evenly, and serve immediately or chill for 15 minutes for flavors to meld.