Baby Vegetable Salad With Cornichons

1. 1

   In a steamer, steam whole potatoes over high heat until tender when pierced, 15 to 20 minutes. Remove potatoes as each is done, then steam carrots until just tender, 5 to 7 minutes. Remove carrots and steam pea pods until tender-crisp, about 5 minutes. Transfer to an ice bath to stop cooking, then drain and dry on paper towels.

2. 2

   When potatoes are cool enough to handle (but still warm), halve each lengthwise and transfer to a large bowl. Sprinkle with vinegar and let stand 5 minutes. Halve carrots lengthwise and add to potatoes along with cornichons and pea pods.

3. 3

   In a small bowl, combine yogurt, mayonnaise, salt, and pepper and stir to combine. Pour dressing over vegetables and very gently toss to coat (try not to crush the potatoes). Transfer to a platter and sprinkle with parsley.

4. 4

   Note: Nutritional analysis is per serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.