Curried Egg and Potato Salad
prep. time 20 min.
cook time 5 min.
- Cook potatoes in boiling salted water until tender, 5 to 7 minutes
- Meanwhile, chop four eggs. Slice remaining two eggs into wedges for garnish; set aside.
- Drain potatoes well when cooked. Combine chopped eggs, potatoes, apples, celery and green onion in large bowl.
- Whisk yogurt, mayonnaise, vinegar, curry powder, salt and pepper in small bowl. Pour dressing over potato mixture. Gently stir to coat well. Cover and chill until serving.
Curry powder can be replaced with 1 tbsp (15 mL) chopped fresh dill, parsley or cilantro.