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
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.
Each serving provides: 1 fat, 1/2 protein, 1 bread, 40 calories Per
serving: 227 calories
Source: Weight Watchers Magazine, June 1993
Servings: 4 servings
Basil Potato & Egg Salad Recipe brought to you by Recipe Ideas
Categories: Egg; Potato; Salad; Vegetable; Weight Watchers
The History of Recipes
Experts have proved the existence of recipes back into distant history, certainly as far back into history as the ancient Egyptians, and possibly even further. Interesting though that maybe, sadly, these old recipes were just basic hieroglyphic instructions for meal preparation.
During the time of the Roman Empire a man called Apicius compiled a number of scripts detailing recipes enjoyed by wealthy Romans. In his scrolls, Apicius describes how the roman meals were separated into starters, entrees and dessert, something that is very familiar to us today. This early Roman chef informs us how the ancient chefs were skilled in the use of many different herbs and spices, including a few that will be familiar to modern chefs for example basil, fennel and parsley. Over the following few hundred years, the wealthy families of Wesstern Europe competed to serve the most exotic banquets, and as a consequence, chefs and their recipe collections increased in prestige. Even so, it was during the 1800s that fine cookery and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, verifying, and publishing recipes common in their social group. The introduction of television brought us TV cooks and the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting us all to access massive numbers of recipes like those on our web site. |
We hope you enjoy this Basil Potato & Egg Salad recipe.
