Light Curry Potato Salad

For 10 persons

Ingredients

• 2½ lbs. potatoes, scrubbed, peeled and diced (1/2- to 1-inch)
• 1 medium red bell pepper, chopped
• ¾ cup frozen peas, thawed
• 60g mayonnaise
• 60g low-fat plain yogurt
• 1 finely chopped onion
• 2 tablespoons Dijon mustard
• 2-3 teaspoons curry powder
• ½ teaspoon ground pepper
• 1 teaspoon sea salt

Preparation

Bring 1 to 2 inches of water to a boil in a large saucepan fitted with a steamer basket.

Add potatoes, cover and cook until tender, 12 to 15 minutes.

Spread in a single layer on a tray and sprinkle with 1/2 teaspoon salt; let cool 15 minutes.

Meanwhile, mix 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.