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Basil, Potato and Egg SaladRecipe : Basil, Potato and Egg Salad
Procedure :
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 ts 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 |
