Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 smalls | Red Potatoes (About |
| \N \N | 1/2 Lb.) |
| 2 cups | + 1 T. Water Divided |
| ½ cup | (1/2 in. Pieces) Diagonal |
| \N \N | Cut Snow Peas |
| ½ cup | Chopped Celery |
| 2 tablespoons | Thinly Sliced Green Onions |
| 1 medium | Unpeeled Red Apple |
| \N \N | Cut Into Thin Slices |
| 3 tablespoons | White Wine Vinegar |
| 1 tablespoon | Vegetable Oil |
| 1 teaspoon | Dillweed |
| ½ teaspoon | 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 ¼ 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 3⅗, Chol. 0.)