3/4 pound red potatoes

2 tablespoons distilled white vinegar

1 1/2-tablespoons Dijon mustard

2 teaspoons canola oil

2 tablespoons warm water

1/3 cup snipped chives

1/3 cup diced celery

Salt and freshly ground black pepper

Wash potatoes, do not peel and cut into 1/2- to 3/4-inch pieces. Place them in a microwave-safe bowl and microwave on high 5 minutes. Test to see they are soft. Add another minute or 2 if needed. Mix vinegar, mustard, oil and warm water together. Add the chives and celery. Stir into the potatoes. Add salt and pepper to taste. Serve with the chicken wings.

Yield 2 servings.

Per serving: 174 calories (27% from fat), 5.2 g fat (0.4 g saturated,3.1 g monounsaturated), no cholesterol, 4.0 g protein, 28.7 g carbohydrates, 3.9 g fiber, 170 mg sodium.

Linda Gassenheimer is the author, most recently, of “Simply Smoothies: Fresh & Fast Diabetes-Friendly Snacks & Complete Meals” and “Fast and Flavorful: Great Diabetes Meals from Market to Table” and “The Flavors of the Florida Keys.” Her website is dinnerinminutes.com. Follow her on Twitter lgassenheimer. Email: lindadinnerinminutes.com.)