2 lbs. sm. red potatoes, quartered
1/2 c. sour cream
1 sm. chopped red onion
2 green onions, thinly sliced
2 tbsp. cider vinegar
2 tsp. prepared mustard (dijon may be used)
1 tsp. sugar
1 tsp. salt
2 tbsp. chopped fresh dill or tarragon (optional)

In baking dish, cook potatoes and 1/4 cup water, covered and on high, for 14 to 18 minutes or until tender, stirring twice. Drain. In large bowl, mix remaining ingredients until well mixed. Add potatoes, tossing to coat. Serve warm or cover and refrigerate. About 155 calories per serving.