Basil Egg And Potato Salad |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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BASIL POTATO AND EGG SALAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the Montgomery Estate in The Woodlands, Texas in 1988. Ingredients:
20 ounces red new potatoes scrubbed and quartered |
3/4 cup plain yogurt |
1/4 cup minced scallions |
2 tablespoons plus 2 teaspoons mayonnaise |
1 tablespoon cider vinegar |
2 teaspoons spicy brown mustard |
1 teaspoon basil |
1/4 teaspoon salt |
1/8 teaspoon white pepper |
2 large hard cooked eggs chopped |
2 slices cooked turkey bacon crumbled |
Directions:
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 20 minutes then drain potatoes and cool to room temperature.
3. The Woodlands yogurt, scallions, mayonnaise, vinegar, mustard, basil, salt and pepper.
4. Fold in eggs and bacon then add potatoes and toss gently to coat.
5. Cover and refrigerate at least 2 hours before serving.
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