Curried Potato Salad

Step 1: In large Dutch oven or saucepan, pour in enough cold salted water to come at least 1 inch above potatoes; bring to boil. Reduce heat to medium-high; cook, uncovered, adding as much extra water as necessary to keep covered, until potatoes are tender, about 40-45 minutes; drain. Let cool slightly; peel. (Make-ahead: Let cool completely; cover and refrigerate for up to 1 day.) Cut potatoes into 3/4-inch (2 cm) chunks. Let cool completely, about 30 minutes.

Step 2: Meanwhile, in skillet over medium heat, cook curry powder, mustard seeds, coriander seeds and turmeric until fragrant and lightly toasted, about 4 minutes.

Step 3: In small pot of boiling water, cook peas until heated through, about 30 seconds. Drain and rinse with cold water; drain again.

Step 4: In large bowl, stir together mayonnaise, sour cream, garlic, cilantro, green onions, lemon juice, honey, salt and pepper. Stir in curry mixture until well combined. Stir in potatoes and peas; cover and refrigerate for 4 or up to 48 hours.