Curried Potato Salad

A vaguely Indian and very tasty variation, this potato salad goes particularly well with grilled chicken or lamb.

Serves 6 to 8.

3 pounds new potatoes, quartered and halved
1 cup mayonnaise
½ cup sour cream or full-fat plain yogurt
2 tablespoons curry powder
¾ cup fresh green peas
5 scallions, finely chopped
⅓ cup chopped fresh cilantro leaves
2 teaspoons kosher salt
1 teaspoon black pepper

1. Place the potatoes in a large stockpot and cover with water. Bring to a boil and cook until the potatoes are tender, about 15 to 20 minutes. Drain and transfer to a large bowl to cool to room temperature.

2. While the potatoes are cooling, place the mayonnaise, sour cream, and curry powder in a small bowl and mix well.

3. When the potatoes have cooled, add the mayonnaise mixture and the remaining ingredients and still well until coated. Serve immediately, or cover and refrigerate up to overnight.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)