1 1⁄2 lbs (675 g) baby potatoes, about 25
1⁄4 cup each light mayonnaise and 2% plain Greek yogurt
1 tbsp Sweet & Spicy Mustard
4 cups arugula, (optional)
Toppings (optional): Better Than Bacon Topper, hemp seeds, chopped green onion
- 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.