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!
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Recipe Information
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
Instructions
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.
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.
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.
Drain the eggs and transfer them to a bowl of ice water. Once cooled, peel the eggs and chop them into bite-sized pieces.
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.
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.
Taste and adjust seasoning with additional salt or curry powder if needed.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld together.
Serve chilled as a side dish or enjoy on its own as a satisfying meal. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
1854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.4 g | 140% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 868 mg | 289% | |
| Sodium | 4203 mg | 183% | |
| Total Carbohydrate | 185.3 g | 67% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 16.6 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 390 mg | 30% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 4191 mg | 89% | |
*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.
