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.
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
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.
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.
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.
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.
In our twist on a traditional potato salad, a fresh and fragrant pesto brings the chicken, potatoes and green beans together. We’ve suggested poached chicken here, but you can use any leftover chicken you have on hand.