Basil, Potato and Egg Salad

1 lb 4 oz red new potatoes,

-scrubbed and quartered 3/4 c Nonfat plain yogurt

1/4 c Minced scallions

2 tb +2 t low cal mayonnaise

1 tb Cider or red wine vinegar

2 ts Dijon or spicy brown mustard

1 ts Basil

1/4 ts Salt

1/8 ts 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 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