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.

Nutritional Value

  • Calories - 190g80%

  • Fat - 6g6%

  • Saturated Fat - 1.5g1%

  • Sodium - 140mg70%

  • Carbohydrate - 26g26%

  • Fibre - 3g3%

  • Sugars - 6g6%

  • Protein - 7g7%