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Basil potato & egg salad
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| Artist: |
_ |
| Categories: |
Salads |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | 4 oz red new potatoes | | | -scrubbed and quartered | | 3/4
| cup | Nonfat plain yogurt | | 1/4
| cup | Minced scallions | | 2
| tbsp | +2 t low cal mayonnaise | | 1
| tbsp | Cider or red wine vinegar | | 2
| tsp | Dijon or spicy brown mustard | | 1
| tsp | Basil | | 1/4
| tsp | Salt | | 1/8
| tsp | White pepper | | 2
| large | Hard cooked eggs, chopped | | 2
| slice | Cooked turkey bacon crumbled |
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Procedures:
| 1 | In a large saucepan, over high heat, bring potatoes and enough water to cover to a boil. | | 2 | Reduce heat to low, and simmer 15-20 min. drain potatoes; let cool to room temperature. | | 3 | Meanwhile, in a medium bowl, compine yogurt, scallions, mayonaise, vinegar, mustard, basil, salt and pepper. | | 4 | Fold in eggs and bacon. | | 5 | Add potatoes, and toss gently to coat. | | 6 | Cover and refrigerate at least 2 hours before serving. | | 7 | Each serving provides: 1 fat, ?protein, 1 bread, 40 calories per serving: 227 calories |
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