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 tracked the existance of recipes far back into antiquity, in truth as far back into history as early Egypt, and possibly even further than that. Interesting though that maybe, mostly, these old cookbooks were just very basic pictorial instructions for food preparation.
In fact, the oldest recipe found, according to academics are a few clay tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. Progressing into The time of the roman empire 25BC a man called Apicius created some documents detailing recipes prepared by his fellow Romans. In his scrolls, he tells us how the roman meals were separated into appetizers, main course and desserts, something we still use today. Aspicius also informs us how the Romans used many spices, including a few that are still present in modern kitchens for example basil, fennel and dill. For the centuries that followed, the rich families of the West competed to serve the most extravagent meals, and as a result the best cooks and their recipes were much in demand. Nevertheless, it was during the nineteenth century that cookery and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collecting, testing, and recording recipes of the day. The introduction of the TV brings us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everybody to access thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Basil~ Potato & Egg Salad recipe.
