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CHURCH DINNER POTATO SALAD 
5 lbs. potatoes
2 lg. onions, chopped
1 pt. mayonnaise
1 dozen eggs, hard-boiled
1 sm. jar pimentos, drained and dried

Peel potatoes and cut into 1-inch cubes. Simmer in water until tender. Chop hard-boiled eggs, reserving 2 eggs for garnish. Drain pimentos and pat dry with a paper towel.

Combine all ingredients and toss lightly. Place in serving bowl and garnish with sliced boiled eggs. Sprinkle with paprika. Chill before serving.

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