"Bacon" & Egg Potato Salad

Make it a perfectly balanced plate: Serve with 4 oz (113 g) grilled chicken and 1 cup veggie sticks, your choice.
Make it a perfectly balanced plate: Serve with 4 oz (113 g) grilled chicken and 1 cup veggie sticks, your choice.
  • null min prep
  • 20 minutes
  • 130 calories
  • $0.57
  • Good Food. Real Results.
  • Gluten Free
  • Vegetarian

Ingredients


Makes: 8 servings
  • 2 eggs
  • 1 1/2 lbs (675 g) potatoes, baby
  • 1/4 C (60 ml) each light mayonnaise and 2% plain Greek yogurt
  • 2 Tbsp (30 ml) Creamy Potato Salad Dressing Mix
  • 1 Tbsp (15 ml) Organic Sweet & Spicy Mustard
  • 2 Tbsp (30 ml) Better than Bacon Topper
  • 4 C (1 L) arugula, (optional)

Preparation


 
  • Bring water to a boil in Multipurpose Pot - 8 C 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.

Tip


 

Tip: 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!

Nutritional Serving Size Per serving:
Calories 130
Fat 4.5 g
Saturated Fat 1 g
Transfat 0 g
Cholesterol 65 mg
Sodium 120 mg
Carbohydrates 19 g
Fibre 2 g
Sugar 2 g
Protein 5 g

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Multipurpose Steamer
$50.00
Multipurpose Pot - 8 C