Curried Egg & Potato Salad


6 hard-cooked eggs, cooled
4 medium potatoes, chopped into small cubes
2 medium eating apples, chopped
2/3 cup (150 mL) chopped celery
1/3 cup (75 mL) chopped green onion


1/3 cup (75 mL) fat-free yogurt or sour cream
1/4 cup (50 mL) low-fat mayonnaise
1 tbsp (15 mL) vinegar
2 tsp (10 mL) mild curry powder, or to taste
Salt and pepper, to taste


Peel and chop four eggs; cut 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.

Variations: Replace curry powder with 1 tbsp (15 mL) chopped fresh dill, parsley or cilantro.

Servings: 8
Preparation: 20 minutes
Cooking: 5 minutes

Nutrients per serving:

Calories: 190
Carbohydrate: 25 g
Fat: 7 g
Protein: 7 g
Fibre: 3 g
Sodium: 250 mg