Confetti Potato Salad

Source: Just Recipes

6 potatoes cubed (and peeled,
if desired) 1/4 c. Lemon juice
2 onions sliced
6 hard cooked eggs quartered
1 green bell pepper diced
1/4 c. Pimientos diced
1 Tbsp. Salt
1 dash black pepper
3/4 c. Lowfat mayonnaise


Cook potatoes in 1-inch lightly salted water, to which 2 Tbsp. Lemon juice have been added, for 15 minutes or until just tender; drain. In a large serving bowl, combine hot potatoes and remaining ingredients. Toss gently. Refrigerate to chill.