Curried Picnic Salad Recipe

• 6 c. diced, cooked potatoes
• 1/4 c. minced green onions and tops
• 2 tbsp. lemon juice
• 1 teaspoon celery seed
• 1 1/2 teaspoon salt
• 2 teaspoon lemon juice
• 6 ounce. jar marinated artichoke hearts, liquid removed
• 4 hard-cooked Large eggs
• 1 teaspoon curry pwdr
• 1 c. lowfat sour cream
• 1/2 c. mayonnaise
• 1/2 teaspoon pepper

1. Combine potatoes, onions, lemon juice, celery seed, salt and pepper.
2. Separate whites and yolks of hard cooked Large eggs, chop whites and add in to potatoes.
3. Toss lightly and chill.
4. Mash 2 of the yolks, blend in curry pwdr, lowfat sour cream, mayonnaise and 2 tsp.
5. lemon juice.
6. Pour dressing over potatoes, toss lightly.
7. Sieve remaining yolks over top.
8. Garnish with border of artichoke hearts, deep chilled.

potatoes, green onions, lemon juice, celery, salt, lemon juice, eggs, curry pwdr, sour cream, mayonnaise, pepper

Taken from cookeatshare.com/recipes/curried-picnic-salad-27992 (may not work)