Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24                    new red potatoes -- 3 to 4 oz each,
                        -- washed with skins
                        -- left on
   3      stalks        celery -- chopped
   1                    red bell pepper -- minced
     1/4  cup           chopped scallions -- (or young green
                        -- onions)
   2      tablespoons   olive oil
   1      tablespoon    balsamic vinegar
     1/2  tablespoon    red vinegar
   1      teaspoon      fresh parsley -- chopped
                        Fresh ground pepper to taste

Preparation:

Boil the potatoes for 20 minutes in a large pot of boiling water. Drain and let cool for 30 minutes. Cut colled potatoes into large chunks and toss them with the celery, red pepper and scallions. Combine all the dressing ingredients and pour over the potato salad. Serve at room temperature.

Nutritional Information:

122 cal; 5g fat; 19g carb; 2g protein; 0mg cholesterol; 29 mg sodium