Baby Vegetable Salad with Cornichons

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

Step 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

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

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

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 96Calories from Fat 18

% Daily Value *
Total Fat 1.9g3%

Saturated Fat 0.3g2%
Cholesterol 1.3mg1%
Sodium 374mg16%
Total Carbohydrate 17g6%

Dietary Fiber 2.5g10%
Protein 3.4g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Baby Vegetable Salad with Cornichons