1-1/2 pounds red potatoes with skin on, cut into 1-inch cubes
1-1/4 teaspoons salt, divided
1/2 cup diced celery
1/4 cup sliced green onions
1/2 cup lowfat or regular mayonnaise
1 tablespoon white wine vinegar
2 teaspoons Dijon style mustard
1/8 teaspoon black pepper
Cook potatoes in cold water to cover with 1 teaspoon salt in large pot. Bring to boil; lower heat and simmer 10 to 15 minutes or until tender. Drain and cool.
• Combine potatoes, celery and green onions in large bowl.
• Combine mayonnaise, vinegar, mustard, pepper and remaining 1/4 teaspoon salt in small bowl. Pour dressing over potato mixture. Toss to evenly coat.
• Cover; refrigerate 1 hour to blend flavors.
Serves 6
