Title: Basil potato & egg salad
 Categories: Salads, Low-fat
      Yield: 4 Servings
 
      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