Basil, Potato and Egg Salad

Basil, Potato and Egg Salad

Servings: 4

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.