Basil, Potato and Egg Salad (4 servings)

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  • 1 pound 4 oz red new potatoes, scrubbed and quartered
  • 3/4 cups Nonfat plain yogurt
  • 1/4 cups Minced scallions
  • 2 tablespoons +2 t low cal mayonnaise
  • 1 tablespoon Cider or red wine vinegar
  • 2 teaspoons Dijon or spicy brown mustard
  • 1 teaspoon Basil
  • 1/4 teaspoons Salt
  • 1/8 teaspoons White pepper
  • 2 large Hard cooked eggs, chopped
  • 2 slices Cooked turkey bacon crumbled


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.

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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip