Smoky Egg and Potato Salad

Smoky egg and potato salad

We use vegetarian bacon bits to add the smoky flavor in this classic egg and potato salad. It's a quick and easy side dish. Leftovers are great for making sandwiches!


All Ingredients

2 (366g) potato
2 (100g) egg
2 tbsps (28g) scallion, chopped 1 minute
4 tbsps (90g) piperade
1 tsp (16g) bacon bits, vegetarian
¼ cup (55g) mayonnaise
½ tsp (3g) salt
½ tsp (2g) pepper, freshly ground 1 minute
½ tsp (2g) old bay spice


  1. In a large pot of water with a steamer basket, fill with enough water to cover the 2 eggs. 10 minutes
  2. Bring the water to a boil and steam the 2 potatoes in the steamer basket. 30 minutes
  3. While the potato and eggs are cooking, combine the other ingredients in a large bowl. 1 minute
  4. When the potato and eggs are done, remove from heat and allow to cool for 10 minutes. 10 minutes
  5. Peel and chop the potato and eggs into dices. 5 minutes
  6. Add to the rest of the ingredients and mix thoroughly. Serve immediately or store in the refrigerator to eat later. 1 minute
Smoky egg and potato salad ndata