Curried Egg and Potato Salad
Everyone loves potato salad, and what’s better than curried egg and potato salad?
8
20 min prep + 5 min cooking
2
Ingredients
For the salad:
- 6 hard-cooked eggs, cooled
- 4 medium potatoes, chopped into small cubes
- 2 medium eating apples, chopped
- 2/3 cup (150 ml) chopped celery
- 1/3 cup (75 ml) chopped green onion
For the dressing:
- 1/3 cup (75 ml) fat-free yoghurt or sour cream
- 1/4 cup (50 ml) low-fat mayonnaise
- 1 tbsp (15 ml) vinegar
- 2 tsp (10 ml) mild curry powder
- Salt and pepper to taste
Method
Step 1
Peel and chop four eggs; slice remaining two eggs into wedges for garnish.
Step 2
Cook potatoes 5 to 7 minutes or until tender; drain well.
Step 3
In large bowl, combine eggs, potatoes, apple, celery and onion.
Step 4
Whisk together dressing ingredients in small bowl. Pour dressing over potato mixture and fold to coat well.
Step 5
Cover and chill until serving.
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Variations
Replace curry powder with 1 tbsp (15 ml) chopped fresh dill, parsley or coriander.