Curried Egg & Potato Salad

How to make a Curried Egg and Potato Salad.

INGREDIENTS: Serves 4

• 4 medium potatoes, diced
• 6 hard boiled eggs, peeled
• 2 medium apples, chopped
• ⅔ cup chopped celery
• ⅓ cup chopped spring onion
• ⅓ cup fat free yoghurt or sour cream
• ¼ cup light mayonnaise
• 1 tbsp brown vinegar
• 2 tsp mild curry powder, or to taste
• Salt
• Pepper

DIRECTIONS:

1. Cook the potatoes in boiling salted water until tender, for 5 to 7 minutes.
2. Meanwhile, chop four boiled eggs.
3. Slice the remaining two eggs into wedges for the garnish and set aside.
4. Drain potatoes well when cooked.
5. Combine chopped eggs, potatoes, apples, celery and spring onion in large bowl.
6. Whisk the yoghurt, mayonnaise, vinegar, curry powder, salt and pepper in small bowl.
7. Pour dressing over potato mixture.
8. Gently stir to coat well.
9. Place the remaining sliced egg wedges on the top of the salad.
10. Cover and put in the fridge until serving.