Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Yield 8 servings

Ingredients

  • 4 eggs hard-cooked, peeled
  • 4 potatoes chopped into small cubes
  • 2 apples cored and chopped (such as Royal Gala or Empire)
  • 2/3 cup celery chopped
  • 1/3 cup red onion chopped
  • 1/3 cup sour cream or yogurt, fat-free
  • 1/4 cup mayonnaise light
  • 1 tbsp apple cider vinegar
  • 2 tsp mild curry paste or powder, mild

Instructions

  • Chop two of the eggs and cut remaining two into wedges for garnish.
  • In small saucepan, bring potatoes to boil and cook for about 5 minutes or until tender. Drain well and place in large bowl.
  • Add chopped eggs, apples, celery and green onions.
  • 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.
  • 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
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
95
mg
32
%
Sodium
 
155
mg
7
%
Carbohydrates
 
23
g
8
%
Fiber
 
2
g
8
%
Protein
 
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.

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