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BASIL, POTATO AND EGG SALAD

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    Source: www.cookreceipts.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 lb 

    2. 4 oz red new potatoes, -scrubbed and quartered

    3. 3/4 c Nonfat plain yogurt

    4. 1/4 c Minced scallions

    5. 2 tb 

    6. 2 t low cal mayonnaise

    7. 1 tb Cider or red wine vinegar

    8. 2 ts Dijon or spicy brown mustard

    9. 1 ts Basil

    10. 1/4 ts Salt

    11. 1/8 ts White pepper

    12. 2 lg Hard cooked eggs, chopped

    13. 2 sl Cooked turkey bacon crumbled

    Instructions Jump to Ingredients ↑

    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 —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

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