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.

Repeat layers.

Pour dressing over.

Cover and refrigerate overnight.

Stir before serving.

Serves 12