Curried Potato Salad

5 large new potatoes, boiled and drained
1/2 cup (85ml) frozen peas (thawed)
1/2 small yellow onion, diced
1 medium-sized tomato, diced
1 cup fresh yogurt
5 green onions, diced
1 stalk celery, diced
1 tbsp curry powder
1 tsp (5ml) Dijon mustard
1 clove garlic, minced
1 tbsp lemon juice
salt and pepper to taste

METHOD:

Cut cooled potatoes into 1" chunks and chill in a bowl in the refrigerator for at least one hour before proceeding.

Add peas, onions, celery, garlic and tomato and mix.

Add all other ingredients and mix carefully to avoid crushing the potatoes and tomato.

Chill for several hours before serving on a bed of lettuce leaves.

Trim with sprigs of coriander leaves.