Italian Potato Salad

2 pounds new red potatoes, cooked (about 12)
4 scallions, thinly sliced
3 stalks celery, diced
1 (2 ounce) jar pimentos, drained
1 (8 ounce) bottle Italian salad dressing

Brush and rinse the new red potatoes before placing them in a large pot of lightly salted water. Bring the potatoes to a boil, reduce the heat a bit and cook for 18 to 20 minutes. Drain, let cool, and slice or crumble.

Place a layer consisting of half the potatoes, half the scallions, half the celery and half the pimentos in a covered oblong container. Repeat the layers, and pour the Italian salad dressing over the top of the salad. Cover and refrigerate overnight before serving.

Toss or stir the mixture just before serving.

Makes 12 servings.