Curry potato salad offers up a nice change to regular potato salad and goes well with most other main dishes.  These past few years we have been fortunate to buy organic potatoes from a local farm - such a difference in flavor and texture.  If you are able to get organic potatoes this salad will delight.

2  1/2 lbs. potatoes - red or yukon gold preferably

2 large hard boiled eggs

1/2 cup frozen, thawed green peas

1/4 cup diced green onion

1/4 cup finely diced celery

cilantro garnish (optional)

Dressing:

1/2 cup mayonnaise plus 3 Tblsp.

1/4 plain yogurt

2 teaspoons mustard

3 teaspoons Madras Curry Powder

Salt to taste

lemon juice from a 1/4 size lemon wedge

Paprika

Scrub the potato skins, cook whole until tender, drain and allow to completely cool.  Cook the eggs and allow to cool.

Once potatoes are cooked, peel off the skins, and chop to cube size. Place into a medium/large sized bowl

Peel eggs and mash with a fork, then add to the potatoes.  Add the green onions, celery, peas to the potatoes and eggs.

Whisk up the dressing in a separate bowl.

Pour over the potato/eggs and toss/mix to evenly coat.  Check for salt.  Then add a sprinkling of paprika over the top.