3 c. peeled, cubed round red potatoes (about 1 1/2 lbs.)
1/2 tsp. salt
2 tbsp. water
2 c. sm. fresh broccoli flowerettes
1/4 c. non-fat yogurt
3 tbsp. reduced calorie mayonnaise
1/4 tsp. sugar
1/4 tsp. curry powder
Dash of white pepper
1/4 c. minced purple onions
Red leaf lettuce leaves (optional)

Combine potatoes, salt, and water in a 2 quart casserole. Cover and microwave at high 7 1/2 to 10 minutes, stirring every 3 minutes. Stir in broccoli; microwave at high 2 to 2 1/2 minutes or until tender. Let stand, covered, 5 minutes. Drain; cover and chill. Combine yogurt and next 4 ingredients in a bowl; stir well. Add yogurt mixture and onion to potato mixture. Toss well. Serve in a lettuce- lined bowl, if desired.