Place the peeled and diced potatoes in a large pot cover with water. Boil the potatoes until just fork tender.

While the potatoes are boiling, place the Mambo peas and carrots in a saucepan and cover with 1 inch of water and cook for about 4-5 minutes.

When the vegetables are cooked, remove them from the water and immerse them in cold water to cool.

Once cooled, drain the vegetables from the water. In a large bowl combine the potatoes, Mambo peas and carrots, eggs, onion, and apple.

Add the mayonnaise and mix well.

Season the salad with dill, salt and pepper to taste. Chill for at least an hour before serving.