Curried Potato and Pea Salad

• 3 pounds new potatoes, unpeeled
• 2 teaspoons salt
• 1 10-ounce box frozen peas, thawed
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 teaspoon minced garlic
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 2 tablespoons red wine vinegar
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon freshly ground pepper
• 3 scallions, sliced into thin rounds, including some green

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

new potatoes, salt, frozen peas, mayonnaise, sour cream, garlic, curry powder, ground cumin, red wine vinegar, worcestershire sauce, freshly ground pepper, scallions

Taken from cooking.nytimes.com/recipes/9472 (may not work)