Filled with fresh herbs

• 3 pounds baby red potatoes
• 3 tablespoons unseasoned rice vinegar
• 3/4 cup low fat mayonnaise
• 3 medium green onions, thinly sliced
• 1 celery stalk, cut into 1/3-inch cubes
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 2 tablespoons chopped fresh dill
• 1 1/2 teaspoons finely grated lemon peel

Bring potatoes to boil in large pot of water. Reduce heat to medium-low and simmer until potatoes are tender, about 17 minutes. Drain; let stand until cool enough to handle, about 20 minutes.

Cut potatoes into 3/4-inch pieces. Place 1 layer of potatoes in large bowl; sprinkle with some of vinegar and salt and pepper. Continue layering potatoes with vinegar, salt, and pepper. Add all remaining ingredients; toss. Season with salt and pepper. DO AHEAD Can be made 8 hours ahead. Cover and chill.

Per Serving: 161 Calories; 2g Fat (8.9% calories from fat); trace Saturated Fat; 4g Protein; 35g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 209mg Sodium. Exchanges: 2 Grain(Starch); 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

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