Curried Egg and Potato Salad
Course: Lunch, DinnerCuisine: IndianDifficulty: EasyServings
4
servingsPrep time
20
minutesCooking time
5
minutesTotal time
25
minutesThis potato salad is a classic, with a twist. Vary the seasoning by adding more curry powder, or substitute it for fresh dill, parsley or coriander.
It’s a quick and easy recipe that can be ready in 20 minutes for your next picnic, BBQ or enjoy as a weekday dinner. It also makes a tasty lunch.
Ingredients
4 4 medium potatoes, diced (use new potatoes if available)
6 6 hard boiled eggs, peeled
2 2 medium apples, chopped
⅔ cup ⅔ chopped celery
⅓ cup ⅓ chopped spring onion
⅓ cup ⅓ fat free yoghurt or sour cream
¼ cup ¼ light mayonnaise
1 tbsp 1 brown vinegar
2 tsp 2 mild curry powder, or to taste
Salt and pepper – to taste
Directions
- Cook the potatoes in boiling salted water until tender, 5 to 7 minutes. Meanwhile, chop four boiled eggs. Slice the remaining two eggs into wedges for the garnish and set aside.
- Drain potatoes well when cooked. Combine chopped eggs, potatoes, apples, celery and spring onion in large bowl.
- Whisk the yoghurt, mayonnaise, vinegar, curry powder, salt and pepper in small bowl. Pour dressing over potato mixture. Gently stir to coat well.
- Place the remaining sliced egg wedges on the top of the salad. Cover and chill until serving.
Notes
- Curry powder can be substituted and replaced with 1 tbsp chopped fresh dill, parsley or coriander
- Recipe and Image credit; Egg Farmers of Canada © 2019.