Dilled Potato-Apple Salad

Course : Salads
Serves: 4
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4 small Red Potatoes (About 1/2 pound)
2 1/4 Cup Water Divided
1/2 Cup Snow Peas - (1/2 in. Pieces) Diagonal Cut
1/2 Cup Chopped Celery
2 tablespoons Thinly Sliced Green Onions
1 medium Unpeeled Red Apple - Cut Into Thin Slices
3 tablespoons White Wine Vinegar
1 tablespoons Vegetable Oil
1 teaspoon Dillweed
1/2 teaspoon Sugar

Preparation / Directions:

Combine Potatoes and 2 C. Water in A Medium Saucepan; Bring To A Boil. Cover Saucepan, Reduce Heat and Simmer For 15 Min. OR Until Tender. Drain and Let Cool; Peel and Cut Into 1/4 Inch Slices and 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 and Apple Slices in A Medium Bowl. Toss Well. Combine Remaining 1 T. Water, Vinegar, Oil, Dillweed and Sugar, Dash Salt. Add To Potato Mixture, Tossing Gently To Coat. Cover and Chill Salad 1 Hour. (Fat 3.6, Chol. 0.)

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