5 small Yukon potatoes, peeled and cut into bite-sized cubes
2 large Golden Delicious apples; peeled, cored and cut into bite-sized cubes
1/4 cup sliced cornichons
1/2 cup canned corn kernels, rinsed and drained
3 eggs, hard-boiled, yolks and whites separated and chopped
3/4 cup light mayonnaise
1 tablespoon apple cider vinegar
Place the cubed potatoes in a pot and cover with salted water. Cook over medium high heat until the potatoes are tender, 10 to 15 minutes. Transfer the potatoes to a colander and let drain and cool a few minutes.
In a large bowl, combine the potatoes with the apples, pickles, corn and chopped egg whites.
In a small bowl, stir the egg yolks with the mayonnaise and apple cider vinegar.
Add the dressing to the salad and toss. Serve cold or at room temperature.