Place potatoes in a large saucepan with just enough water to cover. Bring to a boil and cook until tender, about 8 to 15 minutes. Drain and set aside until cool enough to handle.
Chop potatoes and mix with scallions, celery and olives.
To make dressing: In a small mixing bowl, whisk dressing ingredients. Pour over salad and mix well. Serve immediately or chill until serving.
Per serving: 90 cal, 3 g prot, 342 mg sod, 14 g carb, 3 g fat, 0 mg chol, 50 mg calcium
Source: Lynda A. Pozel in "Vegetarian Gourmet", Spring 1994 Typed for you by Karen Mintzias