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Pasta/Potato: Basil, Potato & Egg Salad

Source of Recipe

Weight Watchers Magazine, June 1993


List of Ingredients

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


Recipe

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. Serves 4