*  Exported from  MasterCook  *

                       BASIL, POTATO AND EGG SALAD

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Low-cal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

  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
 


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