Potato Salad with Yogurt and Apples

At least 12 hours in advance, boil the potatoes in their skins in salted water for 22-25 minutes over low heat. After they are cooked, drain them and let them cool completely.

Meanwhile, prepare the rest of the ingredients: finely chop the pickled cucumbers and white onion. Cut the apples into approximately 1 cm cubes, and grate the carrot and boiled eggs on a large grater.

Once the potatoes have cooled, peel them, cut them into 1 cm cubes, and place them in a large bowl. Add the Greek yogurt, peas, cucumbers, onion, carrot, lemon juice, salt, pepper, apples, and eggs. Mix everything well.