Title: Basil, Potato and Egg Salad
Categories: Salad Lowcal
Yield: 4 Servings

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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