Epicure Recipes

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"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

  • 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.

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.