Curried Egg & Potato Salad - cooking recipe

Ingredients

6 hard-boiled eggs
4 medium potatoes, chopped into small cubes
2 medium apples, chopped
2/3 cup celery, chopped
1/3 cup green onion, chopped
DRESSING
1/3 cup nonfat yogurt or 1/3 cup sour cream
1/4 cup low-fat mayonnaise
1 tablespoon vinegar
2 teaspoons mild curry powder (to taste)
salt
pepper

Preparation

Peel and chop four eggs; cut remaining two eggs into wedges for garnish.
Cook potatoes 5-7 minutes or until tender; drain well.
In a large bowl combine eggs, potatoes, apple, 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.