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Egg salad lovers unite! Elevate your egg salad game with potatoes! The added texture and flavor from the potatoes, the bright bites from the chopped vegetables, and the sharpness of the provolone and arugula in this dish harmonize beautifully with the eggs to create an easy post-workout meal.
1.) Fill a small pot 3/4 of the way with water and bring to a boil. Once boiling, gently drop the eggs in. Boil for 11 minutes and immediately place in a bowl of ice water. This will help with removing the shell.
2.) While the eggs are boiling, wash and scrub the potatoes. Pat dry and cut them into quarters. Place the quartered pieces in another small pot filled with cold water. Bring to a boil and cook for 15-20 minutes, until the potatoes are fork-tender.
3.) Once the shells are removed from the egg, mash them with the yogurt, mayonnaise, lemon juice, and Dijon.
4.) Prepare the chopped vegetables and fold them into the egg mixture. As the potatoes are cooled, slightly mash them and fold them into the mixture as well, adding the spices. Be careful not to over-mix.
5.) Toast your bread to your liking. To melt the cheese slightly, place the provolone slices on the bread while it is still hot.
6.) Begin to build your toast with the provolone, adding arugula and the potato egg salad. Garnish with green onions and enjoy!
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