Herbed Potato Salad -- yum!

(courtesy Weight Watchers Magazine)

Hands-on Prep: 15 minutes

Cook: 30 minutes

Serves: 6

1 ½ cups fresh sugar snap peas, trimmed

1 ½ pounds red and white baby potatoes, scrubbed and halved

2 tablespoons white-wine vinegar

1 tablespoon olive oil

1 tablespoon Dijon mustard

½ teaspoon salt

½ teaspoon freshly ground pepper

2 celery stalks, thinly sliced

3 tablesppons minced red onion

2 tablespoons chopped flat-leaf parsely

2 tablesppons chopped fresh dill

  • Bring a large saucepan of water to a boil.  Add the sugar snap peas and cook just until they turn bright green, about 30 seconds.  Transfer with a  slotted spoon to a colander.  Rinse under cold running water and drain on paper towels.
  • Add the potatoes to the same saucepan and bring to a coil.  Reduce the heat and cook until fork-tender, 12-15 minutes.  Drain well.
  • Meanwhile, whisk together the vinegar, oil, mustard, salt, and pepper in a large bowl.
  • Add the hot potatoes and toss to combine.  Let the potatoes cool to room temperature, about 20 minutes.  Stir in the peas and the remaining ingredients.

PER SERVING (1 cup): 120 Cal, 3 g Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 278 mg Sad, 23 g Carb, 4 g Fib, 3 g Pro, 41 mg Calc. POINTS value: 2.