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.
Pour Italian dressing over the salad.
Cover and refrigerate overnight.
Stir before serving.
Makes 12 ¾ cup servings.