Curried Egg & Potato Salad

• 6 hard-cooked eggs, cooled
• 4 medium potatoes, chopped into small cubes
• 2 medium apples, chopped
• 23 cup celery, chopped
• 13 cup green onion, chopped
• 13 cup nonfat sour cream or 13 cup nonfat yogurt
• 14 cup low-fat mayonnaise
• 1 tablespoon vinegar
• 2 teaspoons mild curry powder (to taste)
• salt and pepper

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

eggs, potatoes, apples, celery, green onion, nonfat sour cream, lowfat mayonnaise, vinegar, curry powder, salt

Taken from www.food.com/recipe/curried-egg-potato-salad-351927 (may not work)