Curried Potato Salad

Ingredients

• 2 ½ pounds yellow or red potatoes, scrubbed and diced (1/2- to 1-inch)
• ¾ teaspoon salt, divided
• ½ cup mayonnaise
• ½ cup low-fat plain yogurt
• ¼ cup finely chopped onion
• 2 tablespoons Dijon mustard
• 2-3 teaspoons curry powder
• ½ teaspoon ground pepper
• 1 medium red bell pepper, chopped
• ¾ cup frozen peas, thawed

Directions

1. Bring 1 to 2 inches of water to a boil in a large saucepan (or pot) fitted with a steamer basket. Add potatoes, cover and cook until tender, 12 to 15 minutes. Spread in a single layer on a rimmed baking sheet and sprinkle with 1/4 teaspoon salt; let cool 15 minutes.
2. Meanwhile, whisk mayonnaise, yogurt, onion, mustard, curry powder to taste, pepper and the remaining 1/2 teaspoon salt in a large bowl. Add the potatoes, bell pepper and peas; stir well to coat. Serve at room temperature or refrigerate until cold.

Tips

Make Ahead Tip: Cover and refrigerate for up to 1 day.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.