Serve immediately or cover and refrigerate until ready to serve.
Bring the potatoes to the boil in lightly salted water. Reduce the heat to a low-heat and simmer for 10 minutes or until the potatoes are tender. Drain well and allow to cool slightly.
Mix the soured cream (or yoghurt), mayonnaise, Curry Powder and Sea Salt in a large bowl, until well blended. Add the potatoes and remaining ingredients, and toss gently to coat.