"Bacon" & Egg Potato Salad
Perfectly Balance Your Plate
Serve with 4 oz (113 g) grilled chicken and 1 cup veggie sticks, your choice.
1 1⁄2 lbs (675 g) baby potatoes, about 25
1⁄4 cup each light mayonnaise and 2% plain Greek yogurt
2 tbsp Creamy Potato Salad Dressing Mix
1 tbsp Sweet & Spicy Mustard
2 tbspBetter Than Bacon Topper
4 cups arugula, (optional)
Toppings (optional): Better Than Bacon Topper, hemp seeds, chopped green onion
- Bring water to a boil in Multipurpose Pot - 8 cup with lid on. Place eggs in boiling water. Cook 8 min. Drain, cool in ice water, peel, and chop.
- Meanwhile, slice potatoes in half; place in Multipurpose Steamer. Cover; microwave on high until cooked, about 6 min. Once cooked, uncover and let cool down in steamer for about 2 min.
- In a very large bowl, whisk together mayonnaise, yogurt, dressing mix, and mustard. Stir in potatoes and topper until well combined. Set aside until eggs are ready.
- Add arugula to bowl, stir to combine. Top with eggs and additional toppings, if desired. Serve warm.
Per serving: Calories 130, Fat 4.5 g (Saturated 1 g, Trans 0 g), Cholesterol 65 mg, Sodium 120 mg, Carbohydrate 19 g (Fibre 2 g, Sugars 2 g), Protein 5 g.
Save time and hard-boil eggs for the week. They keep for 7 days in your fridge—perfect for a quick breakfast or to make this potato salad even faster!