Curried Egg and Potato Salad

8 Servings

prep. time 20 min.

cook time 5 min.

Print Version

Nutrients per Serving

Calories

184

Fat

7 g

Saturated Fat

2 g

Trans Fat

0 g

Sodium

192 mg

Carbohydrate

26 g

Fibre

3 g

Sugars

7 g

Protein

7 g

Ingredients

medium potatoes, diced

hard-cooked eggs, peeled

medium apples, chopped

2/3 cup

150 mL

chopped celery

1/3 cup

75 mL

chopped green onion

1/3 cup

75 mL

fat free yogurt or sour cream

1/4 cup

50 mL

light mayonnaise

1 tbsp

15 mL

vinegar

2 tsp

10 mL

mild curry powder, or to taste

1/4 tsp

1 mL

salt

1/8 tsp

0.5 mL

pepper

Method

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.

Notes

Curry powder can be replaced with 1 tbsp (15 mL) chopped fresh dill, parsley or cilantro.

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