Lemony New Potato Salad

1 pound small red potatoes, scrubbed well

1 large shallot (about 1½ ounces), peeled and finely chopped

1 lemon, juiced

1 tablespoon vegetable oil

1 teaspoon sugar

1 teaspoon Dijon mustard

Salt and freshly ground black pepper, optional

¼ cup finely chopped chives

Place the potatoes in a small saucepan and cover with water. Bring to a boil over medium-high heat, reduce heat to a simmer, cover, and cook for 20 minutes or until potatoes feel cooked but firm when tested with a fork.

Drain the water, slice the potatoes in half, and place in a medium bowl.

In a small bowl, whisk together the shallot, lemon juice, oil, sugar and mustard. Pour dressing over the warm potatoes and toss gently to combine. Season with salt and pepper if desired. Chill.

Sprinkle with the chives before serving.

Serves four.

Nutrition values per serving (without added salt): 128 calories (24.9 percent from fat), 3.5 g fat (0.2 g saturated), 23.1 g carbohydrates, 2 g fiber, 2.2 g protein, 0 cholesterol, 178 mg sodium.

“The Ultimate Volumetrics Diet” (William Morrow, 2012)