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.
Toppings (optional): Better Than Bacon Topper, hemp seeds, chopped green onion
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- 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.
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!
Serve with 4 oz (113 g) grilled chicken and 1 cup veggie sticks, your choice.
Per serving: Calories 130, Fat 4.5 g (Saturated 1 g, Trans 0 g), Cholesterol 65 mg, Sodium 120 mg, Carbohydrate 19 g (Fiber 2 g, Sugars 2 g), Protein 5 g.
20 min
8 servings
$0.48/serving
Toppings (optional): Better Than Bacon Topper, hemp seeds, chopped green onion
20 min8 servings$0.48/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- 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.
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!
Serve with 4 oz (113 g) grilled chicken and 1 cup veggie sticks, your choice.
Per serving: Calories 130, Fat 4.5 g (Saturated 1 g, Trans 0 g), Cholesterol 65 mg, Sodium 120 mg, Carbohydrate 19 g (Fiber 2 g, Sugars 2 g), Protein 5 g.
