Vegetable Potato Salad with Bunny Eggs

For the vegetable potato salad, scrub potatoes and cook in boiling salted water until knife-tender, about 30 minutes.

Rinse and trim leek and cut into rings. Peel carrots, cut 8 thin slices, trim into bunny ears and set aside. Cut remaining carrots into small cubes.

Heat oil in a pan and sauté carrots over medium heat, stirring contstantly, about 2 minutes. Add leeks and peas to carrots and cook 4 more minutes. Season vegetable mixture with salt and pepper and and allow to cool. Set 4 peas aside for decorating bunny eggs.

For the dressing, mix yogurt, mayonnaise, mustard, lemon juice and sugar and season with salt and pepper.

Drain, rinse, peel and dice potatoes. Mix potatoes, vegetables and dressing and refrigerate at least 1 hour.

For the bunny eggs, boil eggs in water until hard-cooked, 8-10 minutes. Drain eggs and peel.

For decorating eggs, whip cream. Rinse parsley leaves and shake dry. Rinse chives, shake dry and cut into small pieces.

Decorate eggs to resemble bunnies, using whipped cream to attach carrot slices for ears, peas for noses, parsley leaves for whiskers and peppercorns for eyes.