Ranch Potato Salad - cooking recipe

Ingredients

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

Preparation

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