Method
5 steps
01
Boil the potatoes for 20 minutes and the eggs for 10 minutes. Remove one egg after 4-5 minutes for the topping. Transfer them to ice water for 5 to 10 minutes, then peel the eggs.
02
Crisp the beef bacon in a pan and set it aside.
03
In a serving bowl, add and whisk together the Greek yogurt, mayo, mustard, soy milk, and black pepper & salt to make the dressing.
04
Add the hard-boiled eggs, cooked potatoes, sliced cucumber, and crispy beef bacon into the dressing. Smash everything together with a spoon.
05
Top the salad with the reserved jammy egg, crack it open, and serve.
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