Heat a large pot with about 1 1/2" water. Bring to a boil.
Add Potato (2.25 pound) and Parsnip (0.5 pound) to a steamer basket and add to the pot. Cook for about 10 to 12 minutes. Cool completely.
Whisk together Mayonnaise (1/2 cup) and Ground Black Pepper (to taste). Taste and adjust seasoning if needed. Meanwhile, hard boil the Egg (2).
Combine Plain Yogurt (3/4 cup), Dijon Mustard (1 tablespoon), Garlic (2 clove), Distilled White Vinegar (2 tablespoon), Fresh Basil (1 tablespoon), Olive Oil (2 tablespoon), Chili Pepper (1/2), Paprika (1 teaspoon), Fresh Thyme (1 teaspoon), and Salt (to taste).
Chop up hard boiled eggs.
Fold in eggs. Taste and adjust seasoning if needed. Add in potatoes-parsnip mixture and mix well.
Garnish with Tomato (1 cup), Walnut (1/2 cup), and Dried Mixed Herbs (2 tablespoon). Serve and enjoy.