Hard boil the eggs early on the day you plan to make the potato salad. Putting them in the fridge after the eggs are cooked will help to cool them quickly.

Peel and dice the 2 purple potatoes. Rinse and boil in a small amount of water for about 5 to 7 minutes, then drain and set aside.

Peel and quarter the 7 red potatoes. Rinse and boil in water for about 10 minutes or until they are tender when pricked with a fork, then drain and set aside until cooled.

Clean and chop green onions and set aside.

Peel eggs and coarsely chop and set aside.

Put the cooked red potatoes in a large mixing or serving bowl and mash. Then add the mayonnaise, Dijon mustard and 1 teaspoon of curry powder and mix well.

Then fold in the chopped eggs and green onions and mix well.

Season with Salt and Pepper to taste.

And finally fold in the diced purple potatoes.

If you used a mixing bowl, transfer the potato salad to a serving bowl and sprinkle another teaspoon of curry powder on top of the salad for garnish.

Cover and refrigerate until ready to serve.