Curried Egg and Potato Salad

  • Author: NZEggs
  • Prep Time: 20 mins
  • Cook Time: 5 mins
  • Total Time: 25 minutes
  • Category: Salads


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 medium potatoes, diced (use new potatoes if available)

6 hard boiled eggs, peeled

2 medium apples, chopped

⅔ cup chopped celery

⅓ cup chopped spring onion

⅓ cup fat free yoghurt or sour cream

¼ cup light mayonnaise

1 tbsp brown vinegar

2 tsp mild curry powder, or to taste

Salt and pepper – to taste


  1. 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.
  2. Drain potatoes well when cooked. Combine chopped eggs, potatoes, apples, celery and spring onion in large bowl.
  3. Whisk the yoghurt, mayonnaise, vinegar, curry powder, salt and pepper in small bowl. Pour dressing over potato mixture. Gently stir to coat well.
  4. 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.

Keywords: Potato, salad, curry