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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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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
| 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 |
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