Basil Potato And Egg Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Low-fat, Salads | 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 | T | +2 t low cal mayonnaise |
| 1 | T | Cider or red wine vinegar |
| 2 | t | Dijon or spicy brown mustard |
| 1 | t | Basil |
| 1/4 | t | Salt |
| 1/8 | t | White pepper |
| 2 | Hard cooked eggs, chopped | |
| 2 | Cooked turkey bacon crumbled |
INSTRUCTIONS
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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 42
Calories From Fat: 24
Total Fat: 2.7g
Cholesterol: 93.3mg
Sodium: 177.6mg
Potassium: 58mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 3.3g