Curried Egg & Potato Salad

This potato salad is a classic with a twist. Vary the seasoning by adding more curry powder, or substitute for fresh dill, parsley or cilantro. A quick and easy recipe for your next picnic, potluck or weekday dinner.

Prep Time:
20 min
Cook Time:
5 min


Nutrition Facts
  • 4 medium potatoes, diced
  • 6 hard boiled eggs, peeled
  • 2 medium apples, chopped
  • 2/3 cup (170 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 (60 mL) light mayonnaise
  • 1 tbsp (15 mL) vinegar
  • 2 tsp (10 mL) mild curry powder, or to taste
  • 1/8 tsp (0.5 mL) pepper
  • 1/4 tsp (1.25 mL) salt


  1. Cook potatoes in boiling salted water until tender, 5 to 7 minutes
  2. Meanwhile, chop four eggs. Slice remaining two eggs into wedges for garnish; set aside.
  3. Drain potatoes well when cooked. Combine chopped eggs, potatoes, apples, celery and green onion in large bowl.
  4. Whisk yogurt, mayonnaise, vinegar, curry powder, salt and pepper in small bowl. Pour dressing over potato mixture. Gently stir to coat well.
  5. Cover and chill until serving.


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