4 medium salad potatoes unpeeled 2 medium carrots unpeeled 4 eggs hard boiled 6 small pickled gherkins finely chopped 2 apples 5 tbsp thick yogurt 5 tbsp mayonnaise 1 tbsp mustard Fine sea salt and pepper to taste Place the potatoes and carrots in a pot, add water and bring to the boil. Then simmer until tender (don’t overcook them!). You can boil the eggs in the same pot and remove them after 6-8 minutes (or boil them separately). Drain and set aside to cool, then peel and chop the ingredients into small cubes and place in a large bowl. Finely chop the gherkins and add into the bowl. Peel and core the apples, cut into quarters and finely chop. Combine with the salad. Add the yogurt, mayonnaise, mustard and seasoning to the mixture and stir carefully but thoroughly. Refrigerate, covered, for up to 2 days. If possible chill for 1 hour before serving.