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 -- to taste
Freshly-ground black 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.

This recipe yields 6 servings.

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