Pimento Potato Salad
2 lbs. small red potatoes (about 12), cooked
4 green onions, thinly sliced
3 celery ribs, thinly sliced
1 jar (2 oz.) diced pimentos, drained
1 bottle (8 oz.) Italian dressing
Cut potatoes into 1/4 inch slices.
In an ungreased 13 x 9 in dish, layer half of the potatoes, onions, celery and pimentos.
Pour dressing over.
Cover and refrigerate overnight.
Stir before serving.