Curried Egg Potato Salad

Elevate your classic potato salad with this vibrant and flavor-packed Curried Egg Potato Salad! Featuring tender Yukon Gold potatoes, creamy hard-boiled eggs, and a luscious dressing made with a blend of mayonnaise, Greek yogurt, curry powder, Dijon mustard, and a hint of honey, this dish is a perfect balance of savory, tangy, and subtly sweet flavors. Freshly chopped celery, green onions, and parsley add crunch and a burst of freshness, while the aromatic curry infuses a bold twist. Ideal as a side dish for barbecues, picnics, or potlucks, this salad can also stand alone as a light yet satisfying meal. Let it chill to perfection for the flavors to meld together, and watch it become a crowd-pleasing favorite!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

Ingredients

• 4 medium Yukon Gold potatoes
• 4 pieces Large eggs
• 0.5 cup Mayonnaise
• 0.25 cup Plain Greek yogurt
• 1.5 teaspoons Curry powder
• 1 teaspoon Dijon mustard
• 1 tablespoon Lemon juice
• 1 teaspoon Honey
• 2 stalks Celery, finely chopped
• 4 stalks Green onions, thinly sliced
• 2 tablespoons Fresh parsley, chopped
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Peel the potatoes and cut them into 1-inch cubes. Place them in a large pot and cover with cold water. Add a pinch of salt to the water.

Step 2

Bring the pot to a boil, then reduce the heat to a simmer. Cook the potatoes for about 10-12 minutes, or until fork-tender. Drain and let them cool to room temperature.

Step 3

While the potatoes are cooking, place the eggs in a small saucepan and cover them with cold water. Bring the water to a boil, then remove the pan from heat, cover, and let sit for 10 minutes.

Step 4

Drain the eggs and transfer them to a bowl of ice water. Once cooled, peel the eggs and chop them into bite-sized pieces.

Step 5

In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, curry powder, Dijon mustard, lemon juice, honey, salt, and black pepper until smooth and well combined.

Step 6

Add the cooled potatoes, chopped eggs, celery, green onions, and parsley to the bowl with the dressing. Gently toss to coat all the ingredients with the dressing.

Step 7

Taste and adjust seasoning with additional salt or curry powder if needed.

Step 8

Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld together.

Step 9

Serve chilled as a side dish or enjoy on its own as a satisfying meal. Garnish with additional parsley if desired.

Nutrition Facts

Serving size	(1367.2g)

Amount per serving	% Daily Value*
Calories	1854.4

Total Fat 109.4g	0%
Saturated Fat 14.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 867.8mg	0%
Sodium 4203.3mg	0%
Total Carbohydrate 185.3g	0%
Dietary Fiber 14.2g	0%
Total Sugars 16.6g
Protein 48.4g	0%

Vitamin D 160IU	0%
Calcium 389.5mg	0%
Iron 14.0mg	0%
Potassium 4191.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.3%

Protein: 10.1%

Carbs: 38.6%