Step 1

Peel the turnips entirely. Cut all the turnips into bite sized pieces with a sharp knife, as regular potatoes typically do. At the same time, cut fresh carrots and place them all into a bowl ready for cooking.

Step 2

Cut onion and all the pickles into small tiny squares and place them aside. At the same time, prepare your other ingredients.

Step 3

In a big glass bowl, add yogurt with mayonnaise and approximately 1/3rd of a cup of liquid left from your pickle jar. Season with a pinch of salt and pepper and mix.

Step 4

Place turnips and carrots into a cooking pot, add boiling water, bring to a boil and let it cook until tender for 15 minutes maximum.

Step 5

Once your carrots and turnips are boiled, strain them through a strainer and pour a very cold pot of water to shock them, so they immediately stop the cooking process.

Step 6

Add all remaining ingredients in a large mixing bowl, such as the onion, pickles, and green peas. Pour the whole dressing you have stored in the fridge.

Step 7

Using two spatulas, gently mix the ingredients and salad dressing together. Refrigerate for at least 2 to 3 hours before you are ready to serve.