Everyone loves the creaminess of this potato salad. They love it even more when they discover its light. Easy to make, not a lot of chopping. (I hate chopping!) You can mix the dressing ahead and keep it in the fridge for a week. Source: unknown
Cut potatoes into 1/2 inch pieces and put in medium pan. Add water to cover. Bring to a boil; cover and reduce heat. Simmer 15 to 20 minutes or til tender. Drain and cool. Mix potato, chopped green onions and pimiento in large bowl. Toss gently.
Mix mayo and next 9 ingredients. Stir well. Add to potato mixture, tossing gently to coat. Cover and chill. Garnish with a green onion fan if you like. Makes 8 servings.