(4 servings)

4 sm Red Potatoes (About
1/2 Lb.)
2 c + 1 T. Water Divided
1/2 c (1/2 in. Pieces) Diagonal
Cut Snow Peas
1/2 c Chopped Celery
2 tb Thinly Sliced Green Onions
1 md Unpeeled Red Apple
Cut Into Thin Slices
3 tb White Wine Vinegar
1 tb Vegetable Oil
1 ts Dillweed
1/2 ts Sugar

Combine Potatoes & 2 C. Water in A Medium Saucepan; Bring To A Boil. Cover Saucepan, Reduce Heat & Simmer For 15 Min. OR Until Tender. Drain & Let Cool; Peel & Cut Into 1/4 Inch Slices & Set Aside. Cook Snow Peas in A Small Amount Of Boing Water 15 Sec. Drain. Rinse Under Cold Running Water; Drain Well. Combine Potatoes, Snow Peas, Celery, Green Onions & Apple Slices in A Medium Bowl. Toss Well. Combine Remaining 1 T. Water, Vinegar, Oil, Dillweed & Sugar, Dash Salt. Add To Potato Mixture, Tossing Gently To Coat. Cover & Chill Salad 1 Hour. (Fat 3.6, Chol. 0.)