3-4 red or "boiling" potatoes (about 1 lb.)
1/4-1/3 c. sugar
1 tbsp. cornstarch
1/2 c. water
1/4 c. cider or herb-flavored vinegar
1 tbsp. prepared mustard
1/2 tsp. salt (optional)
2-3 finely chopped green onions (include tops)
3/4 to 1 c. finely chopped celery or unpeeled cucumber or zucchini
1/2 c. chopped fresh parsley
1 or 2 hard-cooked eggs, chopped
Salt and pepper

Pierce each potato in two spots. Arrange in microwave in a circle with the center open. Microwave (High) 10 to 14 minutes, turning potatoes over halfway through cooking, or until almost done. Let stand until easy to handle; then peel (if desired) and cut in cubes. There should be 3 to 4 cups. Set aside.

In a microwave-safe 2-quart casserole or serving bowl, stir together sugar and cornstarch until lump-free. Gradually stir in water until smooth. Stir in vinegar, mustard and salt. Microwave (High) 2 1/2 to 3 1/2 minutes, stirring after each minute, or until thick and bubbly. Stir in potatoes. Chill; then gently stir in remaining ingredients and season to taste. Chill until serving time. Makes 4 to 6 servings.

Each serving - 1/6th of recipe: 110 calories; 3 g protein; 1 g fat; 23 g carbohydrate; 64 mg sodium; 42 mg cholesterol.