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.

• Go to Picnic Pleasures ^[1] for a complete picnic menu and tips.
• See more of VegKitchen’s recipes for potato salads. ^[2]
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