Potato Salad(Microwave)

• 2 lb. potatoes, peeled and cut into 1-inch cubes
• 1/4 c. Italian salad dressing *
• 1/2 c. chopped pimiento, divided
• 1 c. chopped celery
• salt and pepper to taste
• 1/2 c. water
• 1/4 tsp. salt
• 6 large hard-cooked eggs, chopped and divided
• 1 c. maynnaisee *
• 1/2 c. chopped onion
• minced parsley

1. Place potatoes, water and salt in 4-quart microproof casserole.
2. Cover and place in microwave oven.
3. Cook on High 8 minutes.
4. Stir, cover and cook on High 8 minutes.
5. Remove from oven; drain.
6. Pour dressing over potatoes; toss lightly.
7. Set aside 1/4 cup egg for garnish.
8. Add remaining eggs to potatoes; toss lightly.
9. Set aside 1 tablespoon pimiento for garnish; add remaining pimiento to potato mixture.
10. Blend in mayonnaise, celery and onion.
11. Season with salt and pepper.
12. Spoon into serving bowl. Garnish with reserved egg, pimiento and parsley.
13. Serves 6.
14. A very pleasant new taste for potato salad.
15. Takes 16 minutes cooking time.

potatoes, italian salad dressing, pimiento, celery, salt, water, salt, eggs, maynnaisee, onion, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1016584 (may not work)