Purple Potato Egg Salad

This purple potato salad is given a protein boost with hard-boiled eggs and all-natural turkey bacon to give you 12 grams of protein per serving. Protein combined with slow-burning carbs like purple potatoes can provide you with sustained energy throughout the day.

Purple potato egg salad recipe

Purple Potato Egg Salad

See also Avocado Egg Salad.

  • Duration
  • Cook Time
  • Prep Time
  • 2Servings


  • 2 small purple potatoes, chopped in ¾-inch pieces
  • 2 large eggs
  • 2 1-oz slices all-natural turkey bacon (no added nitrites or nitrates)
  • 1 green onion, thinly sliced
  • 2 tbsp apple cider vinegar
  • 2 tbsp Dijon mustard
  • 1 tsp olive oil
  • 1/8 tsp cracked black pepper


  1. To a saucepan, add potatoes and cover with cold water. Bring to a boil, reduce to a simmer and cook until fork tender, about 6 to 7 minutes. Drain and place in a large bowl.
  2. To another saucepan, add eggs and cover with cold water. Set on medium-high and bring to a boil. Set timer for 10 minutes; drain and let sit 1 minute. Refresh under cold water and peel. Chop eggs and add to bowl with potatoes.
  3. To a small skillet on medium, add bacon and cook about 2 to 3 minutes per side, or until desired doneness. Remove and chop. Add to bowl with potato-egg mixture. Add onions.
  4. In a small bowl, whisk together vinegar and mustard. Whisk in oil. Add pepper and whisk again. Pour over potato-egg mixture and fold to coat.

Nutrition Information

  • Serving Size: 1/2 of recipe
  • Calories: 243
  • Carbohydrate Content: 27 g
  • Cholesterol Content: 197 mg
  • Fat Content: 8 g
  • Fiber Content: 2 g
  • Protein Content: 12 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 552 mg
  • Sugar Content: 1 g
  • Polyunsaturated Fat Content: 1 g