Basil Potato And Egg Salad

Recipe Ingredients

4		Red new potatoes - scrub, quarter
3/4 cup	177ml	Nonfat plain yogurt
1/4 cup	23g / 0.8oz	Minced scallions
2 tablespoons	30ml	+2 tsp low cal mayonnaise
1 tablespoon	15ml	Cider or red wine vinegar
2 teaspoons	10ml	Dijon or spicy brown mustard
1 teaspoon	5ml	Basil
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	White pepper
2 teaspoons	10ml	Hard cooked eggs - chopped (large)
2		Cooked turkey bacon - crumbled

Recipe Instructions

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 minutes Drain potatoes; let cool to room temperature.

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.

Source:
Weight Watchers Magazine, June 1993

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