Wash the potatoes and cook in boiling water for about 20 minutes. Drain potatoes, rinse and peel. Rinse maties, dab dry and cut into pieces. Peel onions and cut into fine rings.
Wash the apple, quarter it, cut out the core. Cut quarter into slices. Mix yoghurt and sour cream, season with salt, pepper and sugar. Wash the dill, shake dry and chop finely, except for a little to garnish.
Stir into the sauce. Drain the cucumber slices. Fold the maties, apple, cucumber slices and onions into the sauce. Dice bacon. Cut potatoes into slices. Heat clarified butter in a pan.
Fry the potatoes for about 10 minutes while turning. After 5 minutes add bacon. Season potatoes with salt and pepper. Sprinkle with fried onions. Arrange potatoes and matie salad on plates, garnish with dill.