3/4 pound red potatoes cut into cubes (about 3 cups)

1/2 cup celery

1 green bell pepper cubes

1/4 cup reduced-fat mayonnaise

Salt and freshly ground black pepper

2 scallions, thinly sliced (about 1/2 cup)

Wash potatoes and do not peel. Cut them into 1/2- to 1-inch pieces. Place potato cubes in a large microwaveable bowl. Add 1/2 cup water. Cover with plastic wrap or a plate and microwave on high 5 minutes or until tender. Drain. Add the celery, green bell pepper, salt and pepper to taste and mayonnaise to the bowl. Mix well. Add the scallion and mix again.

Yield: 2 servings.

Per serving: 235 calories (39% from fat), 10.1 g fat (1.5 g saturated, 2.3 g monounsaturated), no cholesterol, 4.3 g protein, 33 g carbohydrates, 4.5 g fiber, 268 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.”