Epicure Recipes

"Bacon" & Egg Potato Salad

LunchDinnerLunchVegetarianGluten-freeSide DishesIndependence DayDinnerCanada DayLow-sodiumSugar ConsciousGarlic-free

20 min

8 servings

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This potato salad has it all! Smoky, vegan bacon bits, bright dill, zesty kicks of honey mustard, and satisfying, creamy dressing. For a lighter, lower-fat option, we’ve swapped half the mayo for Greek yogurt.

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 or Lemon Dilly Dip Mix
  • 1 tbsp Honey Mustard or Dijon-style mustard
  • 2 tbsp Better Than Bacon Topper
  • 4 cups arugula, (optional)

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. Add arugula to bowl, stir to combine. Top with eggs and additional toppings, if desired. Serve warm.

Epicure Products Used

Nutritional Information

Per serving: Calories 130, Fat 4.5 g (Saturated 1 g, 0 0 g), Cholesterol 65 mg, Sodium 120 mg, Carbohydrate 19 g (Fiber 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!

Perfectly Balance Your Plate

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