Curried Egg & Potato Salad

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Ingredients

Serves
8
-
+
Conversion
Metric
Imperial
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
Dressing
1/3 cup (75 mL) fat free yogourt or sour cream
1/4 cup (50 mL) low fat mayonnaise
1 tbsp (15 mL) vinegar
2 tsp (10 mL) mild curry powder; or to taste
to taste salt and pepper
Nutritional Facts
Amount Per Serving
190 Calories
Protein
7g
Fat
7g
Carbohydrate
25g

Directions

Peel and chop four eggs; cut remaining two eggs into wedges for garnish. Cook potatoes 5 to 7 minutes or until tender; drain well. Combine, in large bowl, eggs, potatoes, apple, celery and onion. Whisk together dressing ingredients in small bowl. Pour dressing over potato mixture and fold to coat well. Cover and chill until serving.

Variations

Replace curry powder with 15 mL (1 tbsp) chopped fresh dill, parsley or cilantro.

Preparation: 20 minutes

Cooking: 5 minutes