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Plant-Based

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.

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See also Avocado Egg Salad.

Servings
2
Prep Time
15 min
Cook Time
15 min
Duration
30 min

Ingredients

  • 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

Preparation

  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
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g