Curried Egg and Potato Salad

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Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 5 minutes



  1. Chop two of the eggs and cut remaining two into wedges for garnish.
  2. In small saucepan, bring potatoes to boil and cook for about 5 minutes or until tender. Drain well and place in large bowl.
  3. Add chopped eggs, apples, celery and green onions.
  4. In small bowl, whisk together sour cream, mayonnaise, vinegar, curry paste and pepper.Pour over potato and egg mixture and stir gently to coat well.
  5. Garnish with egg wedges and cover with plastic wrap and chill until ready to serve.
Nutrition Facts
Curried Egg and Potato Salad
Amount Per Serving
Calories 162 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Cholesterol 95mg 32%
Sodium 155mg 6%
Total Carbohydrates 23g 8%
Dietary Fiber 2g 8%
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.

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