Recipe - Basil Potato And Egg Salad

1 pound 4 ounce red new potatoes,
scrubbed and quartered
Three fourths cup Nonfat plain yogurt
One fourth cup Minced scallions
2 tablespoon +2 t low cal mayonnaise
1 tablespoon Cider or red wine vinegar
2 teaspoon Dijon or spicy brown mustard
1 teaspoon Basil
One fourth teaspoon Salt
1/8 teaspoon 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 1520 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, One half protein, 1 bread, 40 calories Per
serving: 227 calories

Source: Weight Watchers Magazine, June 1993

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini