Peel the potatoes and cook them in salted water for 12 – 20 minutes, depending on their size, so that they are soft but still firm to the bite. Then let it cool and cut into slices.
Mix the yogurt, quark, mustard and scrambled eggs, herbs and spices together. Add cucumber water and lime juice and season with sea salt.
Cook the peas briefly in water according to the package instructions.
Peel, core and halve the apple. Cut one half into fine wedges and grate the other half coarsely. Halve, seed and dice the cucumber.
Add the peas, potatoes, cucumbers and apples to the dressing and mix well. Let the salad sit for 1 hour.
Before serving, season the salad and garnish with freshly chopped dill.
