Dilled Potato-Apple Salad

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.)