Hot Potato Salad - cooking recipe

Ingredients

10 to 12 large red skinned potatoes, boiled in skins and diced
2 bunches green onions, chopped
1 can cream of mushroom soup
1 medium jar sliced pimentos with juice
8 oz. Velveeta, broken in small pieces
1 stick extra light margarine, cut in small pieces
salt and pepper to taste

Preparation

In a 9 x 13-inch pan, layer the above ingredients, evenly distributing everything for the best taste.
Bake at 350\u00b0 for 45 minutes.