• 2 1/2 pounds red potatoes (about six medium), cooked, chilled
• 10 scallions, chopped
• 4 Tbsp sliced black olives
• 2 ox crumbled Feta cheese
• 1/2 cup light or low-fat Greek salad dressing

1. Slice potatoes and place in bowl. Add remaining ingredients and toss.
2. Cover and refrigerate for at least three hours.

Makes seven 1/2 cup servings.

(Niki BC)