New Potato Salad with Curry and Peas

I like to leave the potatoes unpeeled, but peel them if you prefer, first thing. Curry adds a little sizzle to this classic dish. Even if it is too cold to picnic just yet, a great potato salad is a promise of picnics to come.

• 3 pounds new potatoes

• 1 teaspoon salt

• 1 box (10 ounce) tiny/petite frozen peas, thawed, about 1 1/2 cups)

• 1/2 cup mayonnaise

• 1/2 cup sour cream

• 1 teaspoon minced garlic

• 1 tablespoon curry powder

• 1 teaspoon ground cumin (optional)

• 2 tablespoons red-wine vinegar

• 1 teaspoon Worcestershire sauce

• 1/2 teaspoon freshly ground pepper

• 3 green onions, thinly sliced crosswise.

Cook potatoes in wildly boiling salted water, unpeeled, until tender, about 15 minutes. Drain and cool to room temperature. Chop into large bite-sized pieces, place in a large bowl, and add the peas. In a small bowl combine the mayonnaise, sour cream, garlic, curry powder, cumin if you are using it, salt and pepper. Stir together until smooth, and then pour over potatoes and peas. Add green onions, toss gently, and serve warm, cool, or cold.