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    You are in: Home / Recipes / Curried Egg & Potato Salad Recipe
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    Curried Egg & Potato Salad

    Curried Egg & Potato Salad. Photo by Lalaloula

    1/2 Photos of Curried Egg & Potato Salad

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    20 mins

    5 mins

    Chef mariajane's Note:

    Time has past for the long summer days, afternoons around a pool and evening BBQ's with friends and family, but will soon return!! Remember that eggs are a delicious and nutritious addion to any summer menu. Check out "Judy's" spin for a different recipe for on a popular classic. I got this recipe from Get Cracking!!

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    Units: US | Metric



    1. 1
      Peel and chop four eggs; cut remaining two eggs into wedges for garnish.
    2. 2
      Cook potatoes 5-7 minutes or until tender; drain well.
    3. 3
      In a large bowl combine eggs, potatoes, apple, celery and onion.
    4. 4
      Whisk together dressing ingredients in small bowl.
    5. 5
      Pour dressing over potato mixture and fold to coat well.
    6. 6
      Cover and chill until serving.

    Ratings & Reviews:

    • on July 23, 2010


      I have been waiting to try this recipe, loved the ingrediants and the look of the pictures. Well tonight I finally made it. I used 2 tsp of Keens curry, I also couldnt see mild on it. I really loved it and so did my husband. My daughter who is 9 liked it but said it was a little hot for her. So next time I make it I will use only 1 tsp curry powder. I will SO make this again! Thanks!!!!

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    • on May 31, 2010


      This potato salad recipe is wonderful. Doubled up on the dressing for a saucier salad. I was hesitant about the amount of curry powder because the recipe says "mild curry powder (to taste)". I don't have a lot of experience with curry powder and the curry powder I had on hand did not say "mild". I went ahead and followed the recipe and it worked out great. The salad is even better the second day.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 30, 2010


      This potato salad is the bomb! I used dried shallots instead of green onions, and carrots instead of celery. I never really cared for potato salad but this one changed my mind!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Curried Egg & Potato Salad

    Serving Size: 1 (214 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 168.2
    Calories from Fat 38
    Total Fat 4.2 g
    Saturated Fat 1.2 g
    Cholesterol 159.2 mg
    Sodium 68.7 mg
    Total Carbohydrate 25.4 g
    Dietary Fiber 3.5 g
    Sugars 5.8 g
    Protein 7.7 g

    The following items or measurements are not included:

    low-fat mayonnaise

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