1 lb 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
A Recipe for
Basil Potato & Egg Salad
Herb Tip |
Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them. |
| Samuel Butler |
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
This Recipe for Basil Potato & Egg Salad is one of thousands in the Recipes-to-go Egg Cookbook.
Hungry men think the cook lazy. |
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The rich would have to eat money if the poor did not provide food |
| Russian proverb |
If the headache would only precede the intoxication, alcoholism would be a virtue. |
| Samuel Butler |
This is a recipe for Basil Potato & Egg Salad from the recipe cookbook of Recipes-to-go (Egg)
He was a very valiant man who first adventured on eating oysters. |
| James I |
Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. |
| Mark Twain |
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
| Julia Child |
We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. |
| William Osler |
There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves. |
| Thomas Wolfe |
"Food...can look beautiful, taste exquisite, smell wonderful, make people feel good, bring them together, inspire romantic feelings....At its most basic, it is fuel for a hungry machine;...." |
| Rosamond Richardson, English cookery author |
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
Serves: 4
Basil Potato & Egg Salad Recipe brought to you by Recipes To-Go