Curried Egg Salad

Recipe Ingredients

4 oz	113g	Eggs (large)
2 cups	474ml	Small new potatoes - (abt 10)
2 cups	125g / 4.4oz	Cherry tomatoes
2		Celery stalks - trimmed, minced
1		Granny Smith apple - minced (small)
2 tablespoons	30ml	Slivered toasted almonds
1/4 cup	40g / 1.4oz	Raisins
		Dressing
1		Garlic clove - grated (small)
1 tablespoon	15ml	Grated peeled fresh ginger
2 tablespoons	30ml	Minced fresh cilantro
1 tablespoon	15ml	Fresh lemon juice
2 teaspoons	10ml	Honey
2 teaspoons	10ml	Dijon mustard
2/3 cup	157ml	Plain nonfat yogurt
1 tablespoon	15ml	Curry powder

Recipe Instructions

To hard boil eggs, place them on the bottom of a deep saucepan. Add enough water to cover. Bring the water to a boil over medium-high heat. Cover the saucepan and remove from the heat. Let the eggs sit for 15 minutes. Drain and let cool water run over them to stop the cooking process. Peel.

To boil potatoes, fill a medium saucepan with enough water to cover them. bring to a boil over high heat. Add the potatoes, cover the pan, and lower the heat to medium. Boil until the potatoes are tender, about 10 minutes. Drain and let cool.

Make the dressing: in a medium mixing bowl, stir together the garlic, ginger, cilantro, lemon juice, honey, mustard, yogurt and curry powder.

Chop the hard-boiled eggs and place them in a salad bowl. If the potatoes are larger than walnuts, cut them into halves or quarters before adding them to the bowl. Similarly, if the cherry tomatoes are larger than walnuts, cut them into halves or quarters before adding them to the bowl, too. Toss in the celery, apple, almonds and raisins.

Pour the dressing over the salad and mix gently but thoroughly. Cover and chill before serving, about 2 hours.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9287) - from the TV FOOD - NETWORK

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