Cut the potatoes into 1-inch cubes and place them in a large pot. Fill the pot with cold water until the potatoes are covered. Set the pot over high heat and bring to a boil. Once boiling, cook the potatoes for 15-20 minutes or until fork-tender. You can also use an Instant Pot, add 4 cups of water, place potato cubes in the instant pot, and set manual cook for 4 minutes. Immediately release steam after the 4 minutes. Drain the potatoes. In a large bowl add cooked potatoes, stir in frozen vegetables. Then add diced onions, eggs, and apples. Mix in the mayonnaise (add little or a lot, it’s your preference on creaminess). Lastly, add salt and pepper. (I normally add 1 1/2-2 tsp kosher salt and 1 tsp ground black pepper). Serve warm or cold. Keep refrigerated in an airtight container for up to one week.