Photo: Annabelle Breakey; Styling: Randy Mon
YieldsServes 4 to 6 as a side dish

How to Make It

Step 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.

Step 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.

Step 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.

Step 4
4

Note: Nutritional analysis is per serving.

Ingredients

 1 pound small red and yellow fingerling potatoes (about 16)
 1 bunch baby carrots with tops (about 8), trimmed
 1 cup sugar snap peas (5 oz.), trimmed and strings pulled off
 2 tablespoons red wine vinegar
 1/2 cup cornichon pickles
 1/3 cup fat-free Greek-style yogurt
 2 tablespoons mayonnaise
 1/2 teaspoon kosher salt
 1/4 teaspoon freshly ground black pepper
 1/3 cup flat-leaf parsley, finely chopped

Directions

Step 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.

Step 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.

Step 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.

Step 4
4

Note: Nutritional analysis is per serving.

Baby Vegetable Salad with Cornichons