Basil, potato and egg salad

 
                        BASIL, POTATO AND EGG SALAD
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Salads                           Low-cal
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           4 oz red new potatoes,
                         -scrubbed and quartered
      3/4   c            Nonfat plain yogurt
      1/4   c            Minced scallions
    2       tb           +2 t low cal mayonnaise
    1       tb           Cider or red wine vinegar
    2       ts           Dijon or spicy brown mustard
    1       t            Basil
      1/4   ts           Salt
      1/8   ts           White pepper
    2       lg           Hard cooked eggs, chopped
    2       sl           Cooked turkey bacon crumbled
 
   1.  In a large saucepan, over high heat, bring
   potatoes and enough water to cover to a boil. Reduce
   heat to low, and simmer 15-20 min. Drain potatoes; let
   cool to room temperature.
   
   2.  Meanwhile, in a medium bowl, compine yogurt,
   scallions, mayonaise, vinegar, mustard, basil, salt
   and pepper. Fold in eggs and bacon. Add potatoes, and
   toss gently to coat. Cover and refrigerate at least 2
   hours before serving.
   
   Each serving provides:  1 fat, 1/2 protein, 1 bread,
   40 calories Per serving:  227 calories
   
   Source:  Weight Watchers Magazine, June 1993
  
 
 
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