Basil~ Potato & Egg Salad Recipe
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Ingredients : Basil~ Potato & Egg Salad Recipe
1 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 slice 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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