1/3 c. low-calorie Italian salad dressing
2 c. hot cooked cubed potatoes, 1 lb.
1/2 c. bias-sliced celery
1/2 c. thinly sliced red onion, separated into rings
1/4 c. sliced radishes
2 tbsp. chopped green pepper
1/2 tsp. salt
1/4 tsp. dried dillweed
2 tbsp. snipped parsley

In a large bowl, pour dressing over hot potatoes; mix gently to coat. Cover and marinate in refrigerator for at least 2 hours. Add celery, onion, radishes, green pepper, salt and dillweed; toss gently to combine. Sprinkle with parsley. Makes 6 servings.