Basil, Potato and Egg Salad

Title:
Basil, Potato and Egg Salad

Yield:
4 Servings

Categories:
Salads,
Low-cal




Ingredients:





     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 ts 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


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip