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BASIL, POTATO AND EGG SALAD

Category:    Salads, Low-cal
Yield:4 servings
 
      1 lb 4 oz red new potatoes,              2 ts Dijon or spicy brown mustard
           -scrubbed and quartered             1 ts Basil
    3/4 c  Nonfat plain yogurt               1/4 ts Salt
    1/4 c  Minced scallions                  1/8 ts White pepper
      2 tb +2 t low cal mayonnaise             2 lg Hard cooked eggs, chopped
      1 tb Cider or red wine vinegar           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 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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