Basil, Potato and Egg Salad

Recipe Cuisine: Salads
Recipe Category: Salads
Recipe Serves: 4

Recipes Ingredients:

1 lb 4 oz red new potatoes,
2 ts Dijon or Spicy brown mustard
-scrubbed and quartered 1
ts Basil
3/4 c Nonfat plain yogurt
1/4 ts Salt
1/4 c Minced scallions
1/8 ts White pepper
2 tb +2 t low cal mayonnaise
2 lg Hard cooked eggs, chopped
1 tb Cider or red Wine vinegar
2 sl Cooked turkey bacon crumbled

Recipe Instructions:

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