Gluten Free: Curried Egg and Potato Salad Recipe

Welcome to Summer! Today marked the start of sun, BBQ’s and a good excuse to eat ice cream. It also means hot days and nights and not wanting to put the oven on. I love any excuse to make salads and made this easy salad after reminiscing about my mums egg curried sandwiches. One of the things I miss since being gluten free is fresh, white soft, bread. Curried egg sandwiches are not the same on gluten free bread, believe me I have tried.

So I used the same concept, added potato and voila, a very yummy salad.

Gluten Free Curried Egg and Potato Salad Recipe

Ingredients

• 6 potatoes, peeled and cubed
• 3 eggs
• 1 cup mayonnaise (make sure it’s gluten free)
• 1/2 cup sour cream
• about 2 teaspoons curry powder but adjust to your taste

Method

• Steam or boil potatoes until tender
• Drain the potatoes well and add to serving bowl
• Boil eggs until hard boiled
• Peel and slice into quarters, add to serving bowl
• In a separate small bowl, mix the mayonnaise, sour cream and curry powder
• Mix dressing gently through the potato and the egg until evenly coated
• Serve warm or cold

What is your favourite salad?