Potato, Green Bean and Asparagus Salad

_INGREDIENTS:

• 1kg baby potatoes, scrubbed and halved if larger
• 1 bunch asparagus (purple or green), woody ends removed, cut into pieces
• 1kg green beans, topped and tailed
• ½ cup yogurt
• ½ cup mayonnaise
• 3 Tbsp pickling brine (cooled) from the pickled onions
• 1 Tbsp dried dill
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp white or apple cider vinegar
• Salt and pepper, to taste

_{INSTRUCTIONS:}

Prepare the Pickled Onions:

Place the sliced red onion in a heatproof bowl or jar. In a small pot, bring the water, vinegar, salt, and sugar to a boil, then pour over the onions. Set aside to cool.

Cook the Potatoes:

Place the potatoes in a pot, cover with water, and season with salt. Bring to a boil, then reduce heat and simmer for 12-15 minutes, or until fork-tender. Drain and let cool to steam-dry.

Blanch the Green Beans and Asparagus:

Bring a pot of water to a boil. Add the green beans and asparagus, and cook for 3 minutes. Transfer immediately to a bowl of ice water to stop the cooking. Once cooled, drain and pat dry with a kitchen towel.

Make the Dressing:

In a bowl, whisk together the yogurt, mayonnaise, (cold) pickling brine from the red onions, dill, garlic powder, onion powder, and vinegar. Season with salt and pepper to taste.

Assemble the Salad:

In a large bowl, combine the potatoes, green beans, and asparagus. Add the dressing and gently toss to coat. Season with salt and pepper if needed. Scatter the pickled onions on top before serving.