Basil Potato And Egg Salad

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.