Ingredients

5 pounds small red potatoes, boiled, peeled or not, quartered

French Vinaigrette Dressing:
2 cups olive oil
1/2 cup red-wine vinegar
1/4 cup lemon juice
3 tablespoons Italian herb blend
1 tablespoon salt

Salad ingredients:
1 large white onion, chopped
1 medium red onion, chopped
1 large bunch green onions and tops, sliced
4 cups sliced celery
1 green bell pepper, sliced
2 cups pitted green olives, sliced
1/2 cup minced fresh parsley
1 (2-ounce) jar whole pimento, chopped
Pepper, salt to taste
6 hard-cooked eggs, sliced
1 (4-ounce) can pitted black olives, whole

Yield: 18 to 20 servings
Prep time: 1 hour plus several hours chilling

Directions

Place hot potatoes in a large bowl; pour vinaigrette dressing over and toss gently. (Prepare dressing by whisking together the olive oil, vinegar, lemon juice, herbs and salt; or blend in a food processor.)

Add red, white and green onions, celery, green pepper and green olives. Toss. Gently stir in parsley and pimento. Season to taste with salt, pepper. Cover and refrigerate. To serve, garnish with sliced eggs and black olives.