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Basil Potato & Egg Salad

Ingredients: 1 Pound(s) 4 oz red new potatoes, scrubbed and quartered 3/4 Cup(s) Nonfat plain yogurt 1/4 Cup(s) Minced scallions 2 Tablespoon(s) +2 t low cal mayonnaise 1 Tablespoon(s) Cider or red wine vinegar 2 Teaspoon(s) Dijon or spicy brown mustard 1 Teaspoon(s) Basil 1/4 Teaspoon(s) Mustard; Dry 1/8 Teaspoon(s) White pepper 2 large Hard cooked eggs, chopped 2 Slice(s) 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
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