Name: Basil Potato and Egg Salad
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 ts Basil; 1/4 ts Salt; 1/8 ts White pepper; 2 lg Hard cooked eggs, chopped; 2 sl Cooked turkey bacon crumbled

CATEGORY	CUISINE	TAG	YIELD
Eggs		Salads, Low-fat	4	Servings

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	ts	Basil
1/4	ts	Salt
1/8	ts	White pepper
2	lg	Hard cooked eggs, chopped
2	sl	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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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