Curried Egg and Potato Salad
Adapted from Half Your Plate.
Yield: 8 servings
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/175mL Celery, chopped
1/3 cup/80mL Red Onion, chopped
1/3 cup/80mL Sour cream or yogurt, fat-free
1/4 cup/60mL Mayonnaise light
1 tbsp/15mL Apple cider vinegar
2 tsp/10mL Mild curry paste or powder
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.