Serves: 6
 

4 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 reduced-fat or non-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.