BASIL, POTATO AND EGG SALAD

Servings: 4
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

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

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