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 Â¼ inch slices.
Place Â½ of the potatoes into an ungreased 13x9x2 dish.
Cover with Â½ of the onions, celery, and pimentos.
Pour Italian dressing over the salad.
Cover and refrigerate overnight.
Stir before serving.
Makes 12 Â¾ cup servings.