Baby Vegetable Salad with Cornichons
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
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