Yield: 4 servings
Measure | Ingredient |
---|---|
1 pounds | 4 oz red new potatoes, scrubbed and quartered |
¾ cup | Nonfat plain yogurt |
¼ cup | Minced scallions |
2 tablespoons | +2 t low cal mayonnaise |
1 tablespoon | Cider or red wine vinegar |
2 teaspoons | Dijon or spicy brown mustard |
1 teaspoon | Basil |
¼ teaspoon | Salt |
⅛ teaspoon | White pepper |
2 larges | Hard cooked eggs, chopped |
2 slices | Cooked turkey bacon crumbled |
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, ½ protein, 1 bread, 40 calories Per serving: 227 calories
Source: Weight Watchers Magazine, June 1993