Curried Potato and Pea Salad

Ingredients

• 3 pounds new potatoes, unpeeled
• 2 teaspoons salt
• 1 10-ounce box frozen peas, thawed
• ½ cup mayonnaise
• ½ cup sour cream
• 1 teaspoon minced garlic
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 2 tablespoons red wine vinegar
• 1 teaspoon Worcestershire sauce
• ¼ teaspoon freshly ground pepper
• 3 scallions, sliced into thin rounds, including some green

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    292 calories; 14 grams fat; 1 gram saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 36 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 5 grams protein; 13 milligrams cholesterol; 729 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. Scrub the potatoes. Put them in a large pot and add enough lightly salted water to cover them by 2 inches. Bring the water to a rolling boil and add 1 teaspoon of the salt. Cook until the potatoes are tender, about 15 minutes. Drain and cool to room temperature. Chop into bite-size pieces, place them in a large bowl and add the peas.
2. In a small bowl, combine mayonnaise, sour cream, garlic, curry powder, cumin, vinegar, Worcestershire sauce, the remaining 1 teaspoon of salt and the pepper. Whisk until smooth. Pour over potatoes and peas, add scallions and toss gently to combine well. Cover and chill until shortly before serving time.

30 minutes