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Serves: 6 

5 medium red-skinned potatoes, scrubbed, cooked, cooled, and diced 
2 medium celery stalks, finely chopped 
1 cup steamed fresh or thawed frozen green peas 
1/2 cup minced green bell pepper 
1/3 cup chopped black olives 
2 tablespoons chopped fresh parsley 
2 tablespoons minced fresh dill 
1 scallion, minced 
2 tablespoons toasted sunflower seeds 
1/2 cup natural low-fat vinaigrette dressing 
Salt and freshly ground pepper to taste 
Combine all the ingredients in a mixing bowl and toss together thoroughly.

Cover and refrigerate until needed. Pack into a tightly lidded plastic container to transport.