Variations: Replace curry powder with 1 tbsp (15 mL) chopped fresh dill, parsley or cilantro.
• 6 hard-cooked eggs, cooled
• 4 medium potatoes, chopped into small cubes
• 2 medium eating apples, chopped
• 2/3 cup (150 mL) chopped celery
• 1/3 cup (75 mL) chopped green onion
Dressing
• 1/3 cup (75 mL) fat-free yogurt or sour cream
• 1/4 cup (50 mL) low-fat mayonnaise
• 1 tbsp (15 mL) vinegar
• 2 tsp (10 mL) mild curry powder, or to taste
• Salt and pepper, to taste
Peel and chop four eggs; slice remaining two eggs into wedges for garnish. Cook potatoes 5 to 7 minutes or until tender; drain well. Combine, in large bowl, eggs, potatoes, apples, celery and onion. Whisk together dressing ingredients in small bowl. Pour dressing over potato mixture and fold to coat well. Cover and chill until serving.
Serves 8.
SALADE DE POMMES DE TERRE ET D’ŒUFS AU CARI
Variantes: Remplacer la poudre de cari par 1 c. à table (15 ml) de fines herbes fraîches hachées (aneth, persil ou coriandre).
• 6 œufs cuits dur refroidis
• 4 pommes de terre moyennes, coupées en petits morceaux
• 2 pommes de table moyennes hachées
• 2/3 tasse (150 ml) de céleri haché
• 1/3 tasse (75 ml) d’oignon vert haché
Vinaigrette
• 1/3 tasse (75 ml) de yogourt ou crème sure sans gras
• 1/4 tasse (50 ml) de mayonnaise à faible teneur en gras
• 1 c. à table (15 ml) de vinaigre
• 2 c. à thé (10 ml) de poudre de cari douce, ou au goût
• Sel et poivre, au goût
Enlever la coquille de quatre œufs et les hacher, puis couper les deux autres œufs en gros morceaux pour garnir la salade. Faire cuire les pommes de terre de 5 à 7 minutes, ou jusqu’à ce qu’elles soient tendres, et bien égoutter. Combiner les œufs, les pommes de terre, les pommes, le céleri et l’oignon dans un grand bol. Battre au fouet les ingrédients de la vinaigrette dans un petit bol. Verser la vinaigrette sur le mélange de pommes de terre et remuer pour bien humecter les ingrédients. Couvrir et réfrigérer jusqu’au service.
8 Portions.
Recipe courtesy of the Egg Farmers of Canada
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