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.)