Curried Potato Salad

This recipe calls for red-skinned potatoes with the skins left on, but I don't see why some nice peeled russet couldn't work every bit as well.

Serves: 6 1-c. servings.

1 lb. potatoes, cut into 1-inch cubes
2 T. lemon juice
1 large red bell pepper, seeded and diced (about 1 1/2 c.)
4 celery stalks, thinly sliced (about 1 c.)
1 small, red onion, chopped (about 1/2 c.)
1 c. frozen peas, thawed
1/4 c. minced chives or green onion
1/4 c. chopped dill pickles
1/2 c. plain fat-free yoghurt (substitute low-fat sour cream?)
1/2 c. fat-free mayonnaise
1 T. Dijon mustard
1/2-1 t. yellow curry powder
1 t. salt
1 t. pepper

1. Place potato cubes in a large saucepan; cover with water by at least 1 inch. (I'd add some salt to the water.) Bring to a boil over high heat. Reduce the heat to low and simmer until the potatoes are tender when pierced with a fork, about 12 minutes.
2. Drain potatoes in a colander. Pour the potatoes into a large bowl, add the lemon juice, and toss together.
3. Add the red bell pepper, celery, onion, peas, green onion, and pickle.
4. Whisk the yoghurt or sour cream, mayonnaise, mustard, curry powder, salt, and pepper in a separate bowl. Pour over the vegetables and toss until everything is well coated.