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Pimiento Potato Salad
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2 pounds small red potatoes (about 12), cooked
4 green onions, thinly sliced
3 celery ribs, thinly sliced
1 jar (2 ounces) diced pimientos, drained
1 bottle (8 ounces) Italian salad dressing
Cut potatoes into 1/4-in. slices. In an ungreased 13-in. x 9-in. dish,
layer half of the potatoes, onions, celery and pimientos. Repeat
layers. Pour dressing over all. Cover and refrigerate overnight. Stir
before serving.
Yield: 12 servings.
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Printed from tasteofhome.com Sep 8, 2008Copyright Reiman Media Group, Inc © 2008 |