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
Historians have proved the existence of recipes back into distant history, in truth as far back as the Egyptians, and potentially, even further back. Interesting though that maybe, mostly, these early records were just very simple pictorial recipes for preparing meals.
Fascinatingly, the most ancient recipe found, according to historians are a few tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. Progressing into The time of the romans 25BC a Roman scholar, called Apicius, assembled some scrolls which described recipes cooked by his fellow Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into appetizers, main course and afters, a style of dining still practiced today. He also tells us how the ancient Romans used a good variety of spices and herbs, including some that we all recognise for example basil, mint and parsley. In the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from the Middle-East, including spices like rosemary and coriander. The introduction of these new herbs and spices led to an increase in manuscripts on food, many of which are now in private collections. Over the next few centuries, the wealthy families of Europe tried to offer the best banquets, and as a result the best chefs and their recipe collections were much in demand. Even so, it was during the nineteenth century that formal cookery and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collecting, testing, and writing down recipes of the day. The introduction of television brought us celebrity TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes such as those found on this site. |
We hope you enjoy this Basil Potato & Egg Salad recipe.
