Basil, Potato And Egg Salad

Ingredients:

• 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

Preparation:

• 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.