10 to 12 new red potatoes (4 c.), cut into quarters, cooked
1/4 c. chopped fresh chives
1/4 c. chopped fresh parsley
1/4 c. sliced ripe olives
1/2 c. prepared oil-free Italian dressing

In large bowl, combine hot potatoes, chives, parsley and olives. Pour dressing over hot potato mixture; toss gently to coat. Refrigerate 1 to 2 hours to blend flavors. Toss again before serving.