Curried Egg & Potato Salad
Submitted by happyzhangbo
A lighter take on potato salad with hard-boiled eggs, crisp apple, and a creamy curry dressing made with yogurt and fat-free mayo. Quick to prep, easy to transport, and ready in under 20 minutes.
YIELD
8 servingsPREP
10 minCOOK
5 minREADY
18 minForget the heavy, mayo-drenched potato salads of summers past. This one swaps in non-fat yogurt and fat-free mayo spiked with curry powder for a dressing that’s tangy, warm, and surprisingly light.
Chopped apples add a sweet crunch that plays off the earthy potatoes and rich hard-boiled eggs. A splash of vinegar ties it all together and keeps things bright.
It’s the kind of side dish that steals the show at cookouts and potlucks. Make it ahead and let it chill so the flavors meld.
Pro Tips
- Don’t overcook the potatoes. You want them tender but firm enough to hold their shape when you fold in the dressing.
- Use a tart, crisp apple like Granny Smith. It holds up better than softer varieties and adds a nice contrast.
- Let the salad chill for at least an hour before serving. The curry flavor deepens as it sits.
- Garnish with the egg wedges right before serving so they stay pretty on top.
Ingredients
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.
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