potatoes. Cook until slightly soft, but do not overcook as potato will
not hold its shape. Drain. Cut potato into cubes and mix with spring
onion. Add eggs. Combine yoghurt, pepper and curry powder. Spoon over
the potato mixture and toss gently. Store in airtight container in
refrigerator until required. Serve in lettuce cups.
This salad is
best when made in advance; the flavor develops during refrigeration.