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Basil, Potato And Egg Salad
   
Recipe Categories: Salad Recipes   |   Turkey Recipes
Yield: 4 Servings
A healthier variation of potato salad. Red potatoes are used for their firm texture. This salad does use eggs and turkey bacon, non-fat yogurt and mayonnaise.
 
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, combine yogurt, scallions, mayonnaise, 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

 
   


 
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