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| RECIPE FOR BASIL POTATO AND EGG SALAD |
Title: Basil Potato And Egg Salad
Category: Low Cal-fat
Serves: 4
Ingredients:
| 1.00 | lb | 4 oz red new potatoes, | | | -scrubbed and quartered | | 0.75 | c | Nonfat plain yogurt | | 0.25 | c | Minced scallions | | 2.00 | tb | +2 t low cal mayonnaise | | 1.00 | tb | Cider or red wine vinegar | | 2.00 | ts | Dijon or spicy brown mustard | | 1.00 | ts | Basil | | 0.25 | ts | Salt | | 0.12 | ts | White pepper | | 2.00 | lg | Hard cooked eggs, chopped | | 2.00 | 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
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