HERBED POTATO SALAD 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.