Pimento Potato Salad

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2 lbs. small red potatoes - cooked

4 green onions - thinly sliced

3 celery ribs, thinly sliced

1 (2oz) jar diced pimentos, drained

1 (8oz.) bottle Italian dressing

 

Cut potatoes into ¼ inch slices.

Place ½ of the potatoes into an ungreased 13x9x2 dish.

Cover with ½ of the onions, celery, and pimentos.

Repeat.

Pour Italian dressing over the salad.

Cover and refrigerate overnight.

Stir before serving.

Makes 12 ¾ cup servings.

 

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