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

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