"Bacon" & Egg Potato Salad

20 min
8 servings
$0.57/serving

Perfectly Balance Your Plate

Serve with 4 oz (113 g) grilled chicken and 1 cup veggie sticks, your choice.

Ingredients

2 eggs

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

Preparation

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.

Nutritional Information

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.

Tips

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!

Shop This Recipe

Better Than Bacon Topper

Multipurpose Pot - 8 Cup

Multipurpose Steamer