Dice the potatoes and microwave with 2 tbsp water for 7 minutes. Add sliced carrots and microwave for another 4 minutes.

Drain the potatoes and cut the carrots into bite-sized pieces.

Boil the eggs, separate yolks and whites, and finely chop the whites. Reserve one yolk for garnish.

Dice the mini cucumbers and purple onion. Salt the onion for 10 minutes, then squeeze out excess water using a cloth.

Mash the cooked potatoes roughly using a masher.

Combine all ingredients (potatoes, carrots, cucumbers, onion, raisins, honey, egg whites) in a large bowl. Mix gently with Greek yogurt.