A delightful twist on the classic egg and potato salad, enhanced with a touch of spice and fresh ingredients.
Peel and chop four of the hard-boiled eggs into small pieces.
Use a sharp knife to get clean cuts and avoid crushing the eggs.
Slice the remaining two eggs into wedges for garnish.
Arrange the wedges neatly for a professional presentation.
Boil the potatoes until tender, then drain and let cool.
Cut the potatoes into even-sized pieces to ensure they cook evenly.
Dice the apple, celery, and green onion.
Keep the apple pieces small to distribute the sweetness evenly.
In a large bowl, combine the chopped eggs, potatoes, apple, celery, and green onion.
Gently toss the ingredients to avoid breaking the potatoes.
Whisk together the yogurt, mayonnaise, curry powder, salt, pepper, and vinegar in a small bowl.
Taste the dressing and adjust the seasoning to your preference.
Pour the dressing over the salad mixture and fold gently to coat.
Ensure all ingredients are evenly coated with the dressing.
Cover the salad and chill in the refrigerator for at least 30 minutes before serving.
Chilling allows the flavors to meld together for a better taste.
Garnish with the egg wedges and serve.
Add a sprinkle of fresh herbs for an extra touch of color and flavor.
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