• 2-1/2 pounds yellow or red small Yukon potatoes
• 1 tablespoon + 1 teaspoon salt
• 1/2 cup mayonnaise
• 1/2 cup Greek yogurt
• 1/4 cup red onion, chopped finely
• 2 tablespoons Dijon mustard
• 3 teaspoons Madras South Indian Curry, ground
• 1 medium red bell pepper, chopped
• 1 carrot, small diced 
• 1/2 lb shelling peas
• 1/2 cup parsley or cilantro, chopped

Boil 3 quarts of water in a large saucepan, add 1 tablespoon of salt. Add the potatoes and cook on medium low until tender (about 15- 20 minutes).

Strain potatoes and let cool completely. If some of the potatoes are large cut in half or into bite sized pieces.

In a large bowl whisk together the mayonnaise, yogurt, onion, mustard, Madras curry powder, and 1 teaspoon salt in a large bowl. 

Add the cooled potatoes, bell pepper, carrot and peas. Gently stir until combined and fold in the parsley. Serve at room temperature or refrigerate until cold.