Title: Basil Potato & Egg Salad
Category: Low-fat
Serves: 4
Print Recipe

Ingredients:
1.00 lb,   4 oz red new potatoes,
0.75 cup,   Nonfat plain yogurt
0.25 cup,   Minced scallions
2.00 tbsp,   +2 t low cal mayonnaise
1.00 tbsp,   Cider or red wine vinegar
2.00 tsp,   Dijon or spicy brown mustard
1.00 tsp,   Basil
0.25 tsp,   Salt
0.12 tsp,   White pepper
2.00 large,   Hard cooked eggs, chopped
2.00 slice,   Cooked turkey bacon crumbled


Instructions:
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