Curried Picnic Salad Recipe Recipe

Name: Curried Picnic Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Combine potatoes, onions, lemon juice, celery seed, salt and pepper.
2
Separate whites and yolks of hard cooked Large eggs, chop whites and add in to potatoes.
3
Toss lightly and chill.
4
Mash 2 of the yolks, blend in curry pwdr, lowfat sour cream, mayonnaise and 2 tsp.
5
lemon juice.
6
Pour dressing over potatoes, toss lightly.
7
Sieve remaining yolks over top.
8
Garnish with border of artichoke hearts, deep chilled.

749

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 c. diced, cooked potatoes, 1/4 c. minced green onions and tops, 2 tbsp. lemon juice, 1 teaspoon celery seed, and more.

Yes, Curried Picnic Salad Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Curried Picnic Salad Recipe

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