1 lb. new potatoes
1/4 C. Light Mayonnaise
2 tsp. dried basil leaves
2 hard-cooked eggs, peeled, chopped
1 medium carrot, shredded
1 medium green pepper, chopped

Cut potatoes into cubes. Cook in boiling water for 15 min. or just until tender; drain. Cool completely. Mix mayo and basil in large bowl until well blended. Add potatoes, eggs, carrots and peppers; mix lightly. Cover. Refrigerate at least 1 hour to allow flavors to blend.

Yield: 6 servings, about 3/4 C. each
Calories: 140
Fat: 5g
Fiber: 2g