Wash the potatoes well and boil them with the skins on in salted water. (It's best if the potatoes are cooked the day before.)

In a small pot, boil the peas, corn, and carrot with a little olive oil, salt, and pepper. After a few minutes, drain and let them cool.

Finely chop the fresh bell pepper and onion.

Cut the potatoes into medium-sized cubes.

In a bowl, mix the yogurt with the mayonnaise until well combined.

Add all the ingredients to the potatoes and drizzle with as much olive oil as you like (not too much), vinegar, and salt and pepper. Mix well.

Next, add the yogurt-mayonnaise mixture.

Mix everything together again and chill the salad in the refrigerator for a while. Finally, garnish with bell pepper or a lettuce leaf and serve.