Basil Potato and Egg Salad

• 1 pound red skinned potatoes new, scrubbed and quartered
• 3/4 cup yogurt, low-fat
• 1/4 cup scallions, spring or green onions minced
• 2 tablespoons mayonnaise low cal plus 2 ts
• 1 tablespoon apple cider vinegar or red wine vinegar
• 2 teaspoons dijon mustard or spicy brown mustard
• 1 teaspoon basil
• 1/4 teaspoon salt
• 18 teaspoon white pepper
• 2 large eggs hard cooked, chopped
• 2 slices turkey bacon cooked, crumbled

1. In a large saucepan, over high heat, bring potatoes and enough water to cover to a boil.
2. Reduce heat to low, and simmer 15 to 20 min.
3. Drain potatoes; let cool to room temperature.
4. Meanwhile, in a medium bowl, compine yogurt, scallions, mayonaise, vinegar, mustard, basil, salt and pepper.
5. Fold in eggs and bacon.
6. Add potatoes, and toss gently to coat.
7. Cover and refrigerate at least 2 hours before serving.

red skinned potatoes, yogurt, scallions, mayonnaise, apple cider vinegar, brown mustard, basil, salt, white pepper, eggs, bacon

Taken from recipeland.com/recipe/v/basil-potato-egg-salad-4387 (may not work)