Confetti Potato Salad          


6 medium Potatoes
4 Green onions; thinly sliced
1/2 cup Green pepper; finely chopped
1 stalk Celery; thinly sliced
1 small Carrot; shredded
3 Pimiento-stuffed olives, thinly sliced
3 Hard-cooked eggs; chopped
1/2 cup Commercial coleslaw dressing
3 tablespoons Commercial sour cream
1 tablespoon Lemon juice
Lettuce leaves (optional)
Paprika


Cook potatoes in boiling salted water to cover 30 minutes or until tender. Drain and cool slightly.
Peel and dice potatoes. Combine potatoes, green onions, green pepper, celery, carrot, olives, and eggs in a large bowl. Combine dressing, sour cream, and lemon juice; stir well. Add dressing to vegetable
mixture, tossing gently. Serve on lettuce leaves, if desired, and sprinkle with paprika.