Curried Potato Salad

I am a retired photographer living in Maine next door to family and grand daughters. My hobby is cooking vegetarian and enjoy experimenting in "veganizing" meat dishes. I grow as much veges as I can.

2 ½ pounds yellow or red potatoes, scrubbed and diced (½- to 1-inch)

¾ teaspoon salt, divided

½ cup mayonnaise

½ cup low-fat plain yogurt

¼ cup finely chopped onion

2 tablespoons Dijon mustard

2 to 3 teaspoons curry powder

½ teaspoon ground pepper

1 medium red bell pepper, chopped

¾ cup frozen peas, thawed

Directions at eatingwell.com

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