Curried Egg and Potato Salad
Adapted from Half Your Plate.
Yield: 8 servings
Ingredients
4 Eggs, hard-boiled and peeled
4 Potatoes, chopped into small cubes
2 Apples, cored and chopped (such as Royal Gala or Empire)
⅔ Cup (175 mL) Celery, chopped
⅓ Cup (80 mL) Red Onion, chopped
⅓ Cup (80 mL) Sour cream or plain yogurt
¼ Cup (60 mL) Mayonnaise
1 Tbsp (15 mL) Apple cider vinegar
2 tsp (10 mL) Curry paste or powder
Directions
Chop the eggs into bite-sized pieces.
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.
Cover and chill until ready to serve.
