Basil, Potato and Egg Salad
1 lb 4 oz red new potatoes - scrubbed and quartered
3/4 c Nonfat plain yogurt
1/4 c Minced scallions
2 tb +2 t low cal mayonnaise
1 tb Cider or red wine vinegar
2 ts Dijon or spicy brown mustard
1 t Basil
1/4 ts Salt
1/8 ts White pepper
2 lg Hard cooked eggs, chopped
2 sl Cooked turkey bacon crumbled
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.
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 |