CURRY POTATO SALAD

[nverland]

CURRY POTATO SALAD
Makes 6 servings

2 pounds Yukon Gold potatoes
2 cups plain yogurt
3 cloves garlic, pressed
3 tablespoons Major Grey chutney
1 1/2 teaspoons salt
1 tablespoon plus 1 teaspoon curry powder
1 cup cooked green peas
1 cup chopped onion
1/4 teaspoon cayenne pepper (optional)

Boil potatoes until they are pierced easily with tip of a sharp knife, 15 to 20 minutes. Drain and let cool until you can handle them but they are still warm. Peel and cut into 1-inch pieces.
In large bowl, stir together the yogurt, garlic, chutney, salt, curry powder, peas, onions and, if using, cayenne. Stir in potatoes. Cover and refrigerate several hours or overnight.