Prepare the Vegetables: Cut the broccoli into small florets.

Peel and dice the potatoes and carrots.

Boil the potatoes and carrots until tender, then drain and let cool.

Blanch the broccoli in boiling water for 2-3 minutes, then drain and let cool.

Dice the pickled cucumbers.

Chop the parsley.

Combine the Ingredients: In a large mixing bowl, combine the cooled potatoes, carrots, and broccoli.

Add the diced pickled cucumbers and canned corn.

Add the chopped parsley and minced garlic.

Prepare the Dressing: In a small bowl, mix together the thick yogurt, mayonnaise, mustard sauce, salt, and black pepper.

Assemble the Salad: Pour the dressing over the vegetable mixture.

Toss everything together until well coated.

Serve: Serve immediately or refrigerate for 30 minutes to let the flavors meld together.