Light Potato Salad with Yogurt and Apples

It's best to cook the potatoes in their skins 12 hours in advance: Cook in salted water for approx. 22–25 minutes over medium heat, then drain and let cool completely.

Meanwhile, prepare the remaining ingredients: Finely chop the pickled gherkins and spring onions. Cut the apples (with skin) into approx. 1x1 cm cubes. Coarsely grate the carrots and hard-boiled eggs.

Peel the cooled potatoes and also cut them into approx. 1x1 cm cubes. In a large bowl, mix with the Greek yogurt, thawed peas, gherkins, spring onions, carrots, lemon juice, salt, pepper, apples, and eggs.