Potato salad with yogurt and apples

First, boil the potatoes in their skins at least 12 hours in advance: Put them in water, salt, bring the water to a boil, and cook the potatoes for 22–25 minutes over low heat. Once the potatoes are cooked, drain them and let them cool.

Meanwhile, prepare the other ingredients: Finely chop the cucumbers and white onion, dice the apples into 1 cm × 1 cm cubes, and coarsely grate the carrots and eggs.

Once the potatoes are cooled, peel them, cut them into cubes (also approx. 1 cm × 1 cm) and place them in a large bowl. Then add Greek yogurt, peas, cucumbers, white onion, carrots, lemon juice, salt, pepper, apples, and eggs to the potatoes and mix everything thoroughly.