Basil~ Potato & Egg Salad Recipe

Ingredients

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

Transcribed cooking instructions as an idea can be observed back into antiquity, at least as far back as early Egypt, and possibly even further than that. Having said that, mostly, these old records were just primitive hieroglyphic recipes for preparing food.

Progressing into The time of the roman empire around 25BC a man called Apicius compiled a collection of scripts detailing recipes cooked by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into starters, main course and desserts, something we still use today. Aspicius describes how the cooks of Roman times were skilled in the use of a good variety of herbs, including a few that will be familiar to modern cooks for example basil, rue and parsley.

Over the following few centuries, the wealthy families of the West competed to serve up the most extravagent meals, and consequentially cooks and their recipes could command a high salary. Notwithstanding that, it was during the nineteenth century the formal cooking and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collecting, verifying, and publishing recipes common in their social group.

The arrival of TV brought us TV cookery programs and the demand for the accompanying recipe books.

And that pretty much brings us to the present day and the internet revolution, allowing everybody to access massive numbers of recipes such as those found on the site you are now reading.

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We hope you enjoy this Basil~ Potato & Egg Salad recipe.

 


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