Curry Potato Salad

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filed under Salads

Serving size: 1/2 cup
Recipe category: Salads
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 100 (5% DV)
Fat: 4g (6% DV)
Carbohydrates: 12g (4% DV)
Protein: 4g (9% DV)
Ingredients:  Makes 2 servings (1 cup)

Tip: For nutritional information on all the ingredients in Curry Potato Salad just click on each ingredient name. Then adjust the serving size for any Curry Potato Salad ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Boil your egg, let it cool completely, I cook mine the night before
Turn your burner to high heat, add a pinch of salt
Peel the potato it should be palm size (3 ounces)
Cut the potato in half lengthwise at the center of the potato
Cut each half lengthwise then across to the cube size you desire
Add potato cubes to the boiling water, turn heat down to simmer
Cook al dente ( a little firm)
Drain, rinse with cold water, drain, set aside
In a small bowl add all ingredients (except egg white, and potato)
Blend well, taste to make adjustments to your preference
when egg white and potato are cooled completely, add to other ingredients, mash with fork, chill in refrigerator
This salad is a matter of taste, I like more curry, pepper and salt, find myself adding a bit more, follow the directions then add more to your taste. enjoy
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