Britt's red potato salad

A recipe from Jonathan's sister

10-12 small red potatoes, rinsed well and cut into bite-sized pieces
1/2 cup Italian dressing
2 cloves crushed garlic
2-3 long green onions, snipped into pieces

Place the potatoes in a saucepan and cover with water. Boil 10-15 minutes or until just barely fork tender - firm, not mushy. Drain off hot water and gently put potatoes in a bowl. Pour dressing over the potatoes and add onions and garlic. Stir gently to coat, but not mash the edges of the potatoes. Let cool, stirring every 15 minutes. Once cool, refrigerate for at least 2-3 hours before serving. (It gets even better on the second day.)