Recipes from the Grapevine Cottage

Recipes --> Salads --> Basil, Potato and Egg Salad

Basil, Potato and Egg Salad

Serves 4


1 pound new red potatoes, scrubbed and quartered
3/4 cup nonfat plain yogurt
1/4 cup minced scallions
2 to 3 tablespoons mayonnaise
1 tablespoon cider or red wine vinegar
2 teaspoons Dijon or spicy brown mustard
1 tablespoon fresh basil, snipped, or 1 teaspoon dried
Salt and pepper to taste
2 large hard-cooked eggs, chopped
2 slices bacon, crumbled


In large saucepan, over high heat, bring potatoes and enough water to cover to a boil. Reduce heat to low, and simmer 15 to 20 minutes. Drain potatoes; let cool to room temperature. Meanwhile, combine yogurt and remaining dressing ingredients in a medium bowl. Fold in eggs and bacon. Add potatoes and toss gently to coat. Cover and refrigerate at least 2 hours before serving.