Curried Egg and 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.
- Serves:
- 8
- Prep Time:
- 20 min
- Cook Time:
- 5 min
Ingredients
Nutrition Facts
- Calories
- 184
- Fat
- 7 g
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Sodium
- 192 mg
- Sugars
- 7 g
- Protein
- 7 g
- Fibre
- 3 g
- Carbohydrate
- 26 g
- 4 medium potatoes, diced
- 6 hard-cooked 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
Instructions
-
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.