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
Recipes as a concept can be tracked back into distant history, at least as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. However, mostly, these ancient cook books were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Much later, in Roman times a man called Apicius compiled some documents describing recipes prepared by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into appetizers, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the cooks of his times used a wide range of spices and herbs, including a few that are still present in modern kitchens like basil, rue and asafoetida. Over the succeeding few hundred years, the wealthy families of Europe competed with each other to serve up the most extravagent banquests, and as a result chefs and their recipe collections were greatly in demand. Even so, it was during the nineteenth century the formal cooking and cookery books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to assembling, testing, and recording recipes that were common in the better off homes of the day. The TV revolution brought us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Basil~ Potato & Egg Salad recipe.
