Wash the potatoes and place them on a baking sheet in an even layer. Sprinkle the potatoes with salt, dry garlic and pour a little vegetable oil.

Mash the finished potatoes a little. Add lemon zest and finely chopped herbs.

Add butter. Mix. Cut the cherry tomatoes into halves and add to the salad for beauty.

Serve the salad hot, but if it has cooled down, you can warm it up to melt the butter.