Step 1

Boil 3 quarts of water in a large saucepan, add 1 tablespoon of salt. Then add the potatoes and cook on medium low until tender (about 15- 20 minutes). Strain potatoes and let cool completely. If some of the potatoes are large cut in half or into bite sized pieces.

Step 2

In a large bowl whisk together the mayonnaise, yogurt, onion, mustard, Madras curry powder, and 1 teaspoon salt in a large bowl. Add the cooled potatoes, bell pepper, carrot and peas. Gently stir until combined and fold in the parsley. Serve at room temperature or refrigerate until cold.