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Basil Potato and Egg Salad Recipe
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To make basil and potato and egg salad for 4 you will need
Ingredients
| 1 | pound | 4 oz red new potatoes, scrubbed and quartered | | 6 | fl oz | plain-yogurt | | 1 1/4 | oz | minced-spring-onions | | 2 | tablespoons | +2 t low cal mayonnaise | | 1 | tablespoon | Cider or red wine vinegar | | 2 | teaspoons | Dijon or spicy brown mustard | | 1 | teaspoon | Basil | | 1/4 | teaspoons | Salt | | 1/8 | teaspoons | White pepper | | 2 | large | Hard cooked eggs, chopped | | 2 | slices | Cooked turkey bacon crumbled |
Instructions
1. Bring the potatoes to a boil in a karge pan then turn down the heat and simmer for
15-20 minutes. Darin the potatoes and let them cool to room temperature.
2. Mix the yogurt, spring onios, mayonaise,
vinegar, mustard, basil, salt and pepper in a bowl.
Fold in eggs and bacon. Add
potatoes, and toss gently to coat.
Cover your basil and potatoe egg and refrigerate before serving.
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Mon 17 Mar 2008
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