Confetti Potato Salad

• 6 medium potatoes
• 4 green onions, thinly sliced
• 1/2 c. finely chopped green pepper
• 1 stalk celery, thinly sliced
• 1 small carrot, shredded
• 2 to 3 pimiento stuffed olives, thinly sliced
• 3 hard-cooked eggs, chopped
• 1/2 c. coleslaw dressing
• 3 Tbsp. sour cream
• 1 Tbsp. lemon juice
• lettuce leaves (optional)
• paprika

1. Cook potatoes in boiling salted water to cover 30 minutes or until tender.
2. Drain and cool slightly.
3. Peel and dice potatoes. Combine potatoes, onions, peppers, celery, carrots, olives and eggs in a large bowl.
4. Combine dressing, sour cream and lemon juice.
5. Stir well.
6. Add dressing to vegetable mixture, tossing gently.
7. Serve on lettuce leaves, if desired, and sprinkle with paprika.
8. Yields 5 to 6 servings.

potatoes, green onions, green pepper, celery, carrot, pimiento, eggs, coleslaw dressing, sour cream, lemon juice, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1045071 (may not work)