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BASIL, POTATO AND EGG SALAD
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Low-cal
Amount Measure Ingredient -- Preparation Method
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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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