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Curried Picnic Salad Recipe

Name: Curried Picnic Salad
Ingredients: 6 c. diced, cooked potatoes; 1/4 c. minced green onions and tops; 2 tbsp. lemon juice; 1 teaspoon celery seed; 1 1/2 teaspoon salt; 2 teaspoon lemon juice; 6 ounce. jar marinated artichoke hearts, liquid removed; 4 hard-cooked Large eggs; 1 teaspoon curry pwdr; 1 c. lowfat sour cream; 1/2 c. mayonnaise; 1/2 teaspoon pepper

by CookEatShare Cookbook

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Servings: 6

Ingredients

Cost per serving $1.05 view details

6 c. diced, cooked potatoes
1/4 c. minced green onions and tops
2 tbsp. lemon juice
1 teaspoon celery seed
1 1/2 teaspoon salt
2 teaspoon lemon juice
6 ounce. jar marinated artichoke hearts, liquid removed
4 hard-cooked Large eggs
1 teaspoon curry pwdr
1 c. lowfat sour cream
1/2 c. mayonnaise
1/2 teaspoon pepper

Directions

Combine potatoes, onions, lemon juice, celery seed, salt and pepper. Separate whites and yolks of hard cooked Large eggs, chop whites and add in to potatoes. Toss lightly and chill. Mash 2 of the yolks, blend in curry pwdr, lowfat sour cream, mayonnaise and 2 tsp. lemon juice. Pour dressing over potatoes, toss lightly. Sieve remaining yolks over top. Garnish with border of artichoke hearts, deep chilled.

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Amount Per Serving	%DV
Serving Size 195g
Recipe makes 6 servings
Calories 309
Calories from Fat 206	67%
Total Fat 23.34g	29%
Saturated Fat 6.62g	26%
Trans Fat 0.0g
Cholesterol 20mg	7%
Sodium 724mg	30%
Potassium 594mg	17%
Total Carbs 23.5g	6%
Dietary Fiber 3.8g	13%
Sugars 2.66g	2%
Protein 3.61g	6%

Curried Picnic Salad Recipe

Ingredients