Curried Egg & Potato Salad

A variation for this recipe is to replace the curry powder with 1 Tbsp. chopped fresh dill, parsley or cilantro. It's so nice to experiment with your recipes - and get the flavour that best suits you -

• Ready In: 20 mins
• Serves: 8

Ingredients

• 6  hard-cooked eggs, cooled
• 4  medium potatoes, chopped into small cubes
• 2  medium apples, chopped
• 2⁄3 cup celery, chopped
• 1⁄3 cup green onion, chopped

• DRESSING

• 1⁄3 cup nonfat sour cream or 1⁄3 cup nonfat yogurt
• 1⁄4 cup low-fat mayonnaise
• 1  tablespoon vinegar
• 2  teaspoons mild curry powder (to taste)
•  salt and pepper

Directions

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