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1
To hard boil eggs, place them on the bottom of a deep saucepan.
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2
Add enough water to cover.
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3
Bring the water to a boil over medium-high heat.
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4
Cover the saucepan and remove from the heat.
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5
Let the eggs sit for 15 minutes.
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6
Drain and let cool water run over them to stop the cooking process.
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7
Peel.
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8
To boil potatoes, fill a medium saucepan with enough water to cover them.
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9
bring to a boil over high heat.
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10
Add the potatoes, cover the pan, and lower the heat to medium.
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11
Boil until the potatoes are tender, about 10 minutes.
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12
Drain and let cool.
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13
Make the dressing: in a medium mixing bowl, stir together the garlic, ginger, cilantro, lemon juice, honey, mustard, yogurt and curry powder.
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14
Chop the hard-boiled eggs and place them in a salad bowl.
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15
If the potatoes are larger than walnuts, cut them into halves or quarters before adding them to the bowl.
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16
Similarly, if the cherry tomatoes are larger than walnuts, cut them into halves or quarters before adding them to the bowl, too.
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17
Toss in the celery, apple, almonds and raisins.
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18
Pour the dressing over the salad and mix gently but thoroughly.
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19
Cover and chill before serving, about 2 hours.
