Bitsy's Kitchen. Italian Potato Salad

Italian Potato Salad
24 new red potatoes, 3 to 4 oz each, washed with skins left on 3 stalks celery, chopped 1 red bell pepper, minced 1/4 cup chopped scallions	2 Tbsp. olive oil 1 Tbsp. balsamic vinegar 1/2 Tbsp. red vinegar 1 tsp. fresh parsley, chopped Fresh ground pepper to taste

Boil the potatoes for 20 minutes in a large pot of boiling water. Drain and let cool for 30 minutes. Cut cooled potatoes into large chunks and toss them with the celery, red pepper and scallions. Combine all the dressing ingredients and pour over the potato salad. Serve at room temperature.
Servings: 6 (1/2 cup) servings

NUTRITIONAL INFORMATION per serving: 122 cal; 5g fat; 19g carb; 2g protein; 0 mg cholesterol;
29 mg sodium
Diabetic Exchanges: 1 starch/bread: 1 vegetable; 1/2 fat