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Creamy Curried Potato & Egg Salad


Edgell Tiny Taters make potato salad preparation a breeze, no need to cook!

Prep time:10 mins

Cook time:0 mins

Serves: 6


  • 822g can Edgell Tiny Taters, drained and cut in half
  • 3 hard boiled eggs, quartered
  • ½ cup whole egg mayonnaise
  • 1 teaspoon mild curry powder
  • 1 tablespoon mango chutney
  • ½ teaspoon brown sugar
  • 1 tablespoon French dressing
  • Fresh chives, for garnish


Step 1

Combine Edgell Tiny Taters and eggs in a large bowl. Mix mayonnaise, curry, chutney, sugar and dressing in a small bowl and gently fold through potato mixture.

Step 2

Refrigerate for 1 hour prior to serving. Serve garnished with chives.

Tasty Tip!

Add 2 tablespoons of toasted almonds for extra crunch.

Creamy Curried Potato  Egg Salad
User rating:
  • 4

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