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Curried Egg & Potato Salad

  • Serves: 8
  • Cooking Time: 5 MINS
  • Total Calories: 190 CALS

Nutrients per serving:

  • Protein: 7g
  • Fat: 7g
  • Carbohydrate: 25g
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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