10 sm. new potatoes (about 1 1/4 lb.)
1 tbsp. chopped onion
1/4 c. chopped pimento-stuffed green olives
1/2 c. mayonnaise
1 3/4 tsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. pepper

Use the smallest, most regular new potatoes you can find; a diameter of 1 1/2 to 2 inches is perfect. Cook unpeeled potatoes in boiling, salted water until tender, about 25 minutes and drain. When cool enough to handle, cut 8 of the potatoes in half. With a melon baller, scoop out insides, leaving shell about 1/8 inch thick.

Peel remaining 2 potatoes. Cut whole potatoes and scooped-out potato insides into small diced pieces about 1/4 inch. Combine with onion, olives, mayonnaise, mustard, salt and pepper. Sprinkle potato shells with salt and stuff with potato salad. Yield: 16.

Per potato: Cal 75, Pro 1 g, Fat 5 g, Sodium 173 mg, Carb 7 g, Chol 4 mg.