Basil~ potato & egg salad
4 Servings
Ingredients
| Quantity | 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 |
Directions
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