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Easy Overnight Pimiento Potato Salad

"A neighbor shared the recipe for this easy overnight salad," reports Dora Ledford of Rockwall, Texas. Tender potatoes and crunchy celery get refreshing flavor from a bottle of Italian dressing.
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    12 servings


  • 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.
Nutrition Facts
3/4 cup: 65 calories, 0 fat (0 saturated fat), 0 cholesterol, 202mg sodium, 13g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 starch.

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  • Missylynne
    Jun 30, 2010

    I have made this one a few times already, and it is always a big hit. Once in awhile I will add some carrots or sliced ripe olives to the salad. I plan on making it for this weekend.

  • maebeajane
    Nov 17, 2007

    No comment left

  • FriedaG
    Feb 9, 2007

    No comment left