Curried Egg & Potato Salad
Ingredients
6 egg hard-cooked, cooled
4 medium potatoes, chopped into small cubes
2 medium eating apples, chopped
2/3 cup chopped celery
1/3 cup chopped green onion
Dressing
1/3 cup fat-free yogurt or sour cream
1/4 cup low-fat mayonnaise
1 tbsp vinegar
2 tsp mild curry powder; or to taste
to taste salt and pepper
Nutritional Facts
Amount Per Serving
190 Calories
Protein
7 g
Fat
7 g
Carbohydrate
25 g
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.