Herbed Potato Salad

A summer classic, this tasty potato salad is a welcome addition to picnics and barbecues.

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.




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