Curried Egg And Potato Salad
.
Yield
8 servingsPrep
10 minCook
5 minReady
18 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
hard-cooked, cooked |
|
| 4 | medium |
potatoes
chopped into small cubes |
|
| 2 | medium |
apples
ripe, chopped |
|
| For the dressing | |||
| ⅓ | cup |
yogurt, non-fat
|
|
| ¼ | cup |
mayonnaise, fat free
|
|
| 1 | tablespoon |
vinegar
|
|
| 1 | x |
curry powder
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
hard-cooked, cooked |
|
| 4 | medium |
potatoes
chopped into small cubes |
|
| 2 | medium |
apples
ripe, chopped |
|
| For the dressing: | |||
| 79 | ml |
yogurt, non-fat
|
|
| 59 | ml |
mayonnaise, fat free
|
|
| 15 | ml |
vinegar
|
|
| 1 | x |
curry powder
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Peel and chop four eggs; slice 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.
