Basil~ Potato & Egg Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: 4 oz red new potatoes, scrubbed and quartered
3/4 cup: Nonfat plain yogurt,
1/4 cup: Minced scallions,
2 tbsp: +2 t low cal mayonnaise,
1 tbsp: Cider or red wine vinegar,
2 tsp: Dijon or spicy brown mustard,
1 tsp: Basil,
1/4 tsp: Salt,
1/8 tsp: White pepper,
2 large: Hard cooked eggs, chopped
2 slice: Cooked turkey bacon crumbled,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp