A recipe for Basil Potato and Egg Salad. Follow the simple recipe instructions for Basil Potato and Egg Salad shared by other home cooking experts.
Ingredients
1 lb. 4 oz. red new potatoes, scrubbed and quartered3/4 c. Nonfat plain yogurt
1/4 c. Minced scallions
2 Tbs. plus 2 Tsp. low cal mayonnaise
1 Tbs. 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 lg. Hard cooked eggs, chopped
2 slices Cooked turkey bacon crumbled
Directions
1. In a large saucepan, over high heat, bring potatoes and enough water tocover 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, combine yogurt, scallions, mayonnaise,
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
