Fresh Potato Salad with Yogurt and Apples

Ideally, boil the potatoes in their skins 12 hours in advance: Place in a pot with water, salt, bring to a boil, and cook over medium heat for approx. 22–25 minutes. Then drain and let cool completely.

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

Peel the cooled potatoes, also cut them into approx. 1 cm cubes, and place them in a large bowl.