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Basil Potato & Egg Salad Recipe

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Step 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.

Step 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

Things You'll Need

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

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