Curried Egg & Potato Salad |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Time has past for the long summer days, afternoons around a pool and evening BBQ's with friends and family, but will soon return!! Remember that eggs are a delicious and nutritious addion to any summer menu. Check out Judy's spin for a different recipe for on a popular classic. I got this recipe from Get Cracking!! Ingredients:
6 hard-boiled eggs |
4 medium potatoes, chopped into small cubes |
2 medium apples, chopped |
2/3 cup celery, chopped |
1/3 cup green onion, chopped |
1/3 cup nonfat yogurt or 1/3 cup sour cream |
1/4 cup low-fat mayonnaise |
1 tablespoon vinegar |
2 teaspoons mild curry powder (to taste) |
salt |
pepper |
Directions:
1. Peel and chop four eggs; cut remaining two eggs into wedges for garnish.
2. Cook potatoes 5-7 minutes or until tender; drain well.
3. In a large bowl combine eggs, potatoes, apple, celery and onion.
4. Whisk together dressing ingredients in small bowl.
5. Pour dressing over potato mixture and fold to coat well.
6. Cover and chill until serving.
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