Basil Potato Egg Salad

Ingredients

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	Advertisements

Preparation
 
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

 

 
Servings:
4

 

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