Curried Egg and Potato Salad

Curried Egg and Potato Salad

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Recipe by NZEggs Course: Lunch, DinnerCuisine: IndianDifficulty: Easy


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This 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.


  • 4 4 medium potatoes, diced (use new potatoes if available)

  • 6 6 hard boiled eggs, peeled

  • 2 2 medium apples, chopped

  • cup chopped celery

  • cup chopped spring onion

  • cup 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


  • 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.


  • 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.

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