Ranch Potato Salad

• 2 1/2 lb. red potatoes
• 1/2 c. Italian salad dressing
• 3/4 c. celery
• 1/2 c. radishes
• 1/4 c. cucumber
• 1/4 c. onion
• 1/4 c. pimento
• 2 hard-boiled eggs
• 1 c. mayonnaise
• 1 green onion

1. Finely chop all vegetables and the eggs.
2. Cook potatoes in a small amount of boiling salted water for approximately 35 minutes or until just tender.
3. Drain and peel when cool enough.
4. Cut into 1/2-inch cubes and place in a large bowl.
5. Add Italian dressing and toss lightly.
6. Cover and refrigerate 1 1/2 to 2 hours.
7. Add all ingredients except for green onions and toss gently to mix well.
8. Cover and refrigerate for several hours.
9. Sprinkle with the green onions just prior to serving.
10. Serves 6 to 8.

red potatoes, italian salad dressing, celery, radishes, cucumber, onion, pimento, eggs, mayonnaise, green onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=785600 (may not work)