Basil, Potato and Egg Salad

45 minutes Prep: 25 minutes Cook: 20 minutes

224 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	pound	red potatoes	new, scrubbed and quartered
3/4	cup	yogurt, low-fat
1/4	cup	scallions, spring or green onions	minced
2	tablespoons	margarine	low calorie, plus 2 teaspoons
1	tablespoon	cider vinegar	or red wine vinegar
2	teaspoons	dijon mustard	or spicy brown mustard
1	teaspoon	basil
1/4	teaspoon	salt
1/8	teaspoon	white pepper
2	large	eggs	hard cooked, chopped
2	slices	turkey bacon	cooked, crumbled

Directions

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.

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Nutrition Facts

Serving Size 204g

Amount per Serving

Calories 224 42% of calories from fat

	% Daily Value*
Total Fat 10.0g	16%
Saturated Fat 3.0g	13%
Trans Fat 0.0g
Cholesterol 115mg	38%
Sodium 421mg	18%
Total Carbohydrate 24.0g	8%
Dietary Fiber 4.0g	16%
Sugars 4.0g
Protein 10.0g	20%