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 tbsp chopped fresh parsley
2 tbsp minced fresh dill
1 scallion, minced
2 tbsp toasted sunflower seeds
1/2 cup natural vinaigrette dressing
Salt, freshly ground pepper, and dulse powder 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.