Recipes
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
Print RecipeIngredients
- 4 medium potatoes, diced
- 6 hard boiled eggs, peeled
- 2 medium apples, chopped
- ⅔ cup (170 mL) chopped celery
- ⅓ cup (75 mL) chopped green onion
- ⅓ cup (75 mL) fat free yogurt or sour cream
- ¼ cup (60 mL) light mayonnaise
- 1 tbsp (15 mL) vinegar
- 2 tsp (10 mL) mild curry powder, or to taste
- ⅛ tsp (0.5 mL) pepper
- ¼ tsp (1.25 mL) salt
Instructions
- Step 1
Cook potatoes in boiling salted water until tender, 5 to 7 minutes
- Step 2
Meanwhile, chop four eggs. Slice remaining two eggs into wedges for garnish; set aside.
- Step 3
Drain potatoes well when cooked. Combine chopped eggs, potatoes, apples, celery and green onion in large bowl.
- Step 4
Whisk yogurt, mayonnaise, vinegar, curry powder, salt and pepper in small bowl. Pour dressing over potato mixture. Gently stir to coat well.
- Step 5
Cover and chill until serving.
Tips
Curry powder can be replaced with 1 tbsp (15 mL) chopped fresh dill, parsley or cilantro.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 518 |
| Fat | 30 g |
| Saturated Fat | 5 g |
| Trans Fat | 0 g |
| Carbohydrate | 44 g |
| Fibre | 3 g |
| Sugars | 3 g |
| Protein | 18 g |
| Sodium | 737 mg |
