Basil, Potato And Egg Salad Recipe

Ingredients : Basil, Potato And Egg Salad Recipe

lb *****, €
4 oz red new potatoes, scrubbed and quartered
3/4 cup Nonfat plain yogurt
1/4 cup Minced scallions
2 tbsp +2 t low cal mayonnaise
1 tbsp Cider or red wine vinegar
2 tsp Dijon or spicy brown mustard
1 tsp Basil
1/4 tsp Salt
1/8 tsp White pepper
2 large Hard cooked eggs, chopped
2 slices Cooked turkey bacon crumbled

Instructions : Basil, Potato And Egg Salad Recipe

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 From: "Mr. & Mrs. Pro And The
Crew" <d.

busted 6/7/98

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