Curried Egg & Potato Salad

Serves: 8
Cooking Time: 5 MINS
Total Calories: 190 CALS
Nutrients per serving:
- 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
Ingredients
- 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