Pimento Potato Salad
An easy overnight 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
Pour dressing over.
Cover and refrigerate overnight.
Stir before serving.
One 3/4 C. serving made with fat free dressing equals: calories-65 sodium-202
cholesterol-0 carbohydrate-13 gm protein-2 gm fat-trace diabetic exchange=1