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Boil for 15-20 minutes until the potatoes are fork tender. Drain the potatoes and allow them to cool completely. Place the potatoes, hardboiled eggs and celery in a large mixing bowl. Whisk together the pimentos, pickle relish, mustard and mayonnaise. Add the mayonnaise mixture to the potatoes and hardboiled eggs.
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Step 1: Boil whole potatoes. Add whole red-skinned potatoes to a large stockpot with a generous spoonful of salt and cover with water. Once the water reaches a full boil, lower the heat, cover the pot, and let simmer for 20 minutes. Step 2: Drain, cool, and chop potatoes.
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3/4 teaspoon of black pepper. Instructions. Rinse and scrub potatoes and place whole and unpeeled in a large pot of salted water along with the eggs. Bring to a boil. Boil until tender but still firm, about 15-20 minutes. Test by piercing with a sharp knife. Remove the eggs and place into ice water to cool.
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Once done. drain the water and let the potatoes cool. 4 large russet potatoes. Peel the potato skin off, place them into a large bowl, then cut the potatoes into chunks. Dice or crumble the boiled eggs, then add them to the bowl with the potatoes. 3 large hard-boiled eggs. Next, toss in the celery and onion.
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Remove the eggs and place in a bowl of ice water. Place potatoes in a colander or large bowl and sprinkle seasonings over the top. Pour the dill relish and pimentos over the top. Allow the potatoes to cool for 10 minutes before transferring to a mixing bowl.
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While the potatoes cool to warm, finely chop the peppadews. Add to a big bowl, along with the mayonnaise and 2 tablespoons of peppadew vinegar. Stir to combine, then stir in the cheese. When the potatoes are just barely warm, gently fold them into the pimento cheese mixture. Taste and adjust the vinegar, mayo, and salt as needed.
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Step 1: Cook the potatoes and eggs for your preferred method. On the stove-top or in the Instant Pot. Drain the potatoes and peel the eggs. Step 2: In a large mixing bowl combine the potatoes, and other ingredients and still until well combined. Step 3: Chill the potato salad for at least an hour before serving.
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Add enough water to cover potatoes and place on the stove. Turn the burner on high heat. Sprinkle with salt. Bring the potatoes to a full rolling boil, then reduce heat to medium, just enough to keep the water from boiling out of the pot. Continue to boil until potatoes are fork-tender, about 20-25 minutes.
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Cook over medium-high heat until the water reaches a boil. Reduce heat to medium to maintain a simmer, then continue cooking the potatoes for 5-8 minutes or until the potatoes pierce easily with a fork. Try to avoid overcooking the potatoes. Drain the potatoes. Drain the potatoes thoroughly in a colander.
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Drain the potatoes well and put them into a mixing bowl to cool slightly. Next, add your eggs, green pepper, celery, onion, relish, and pimentos to the potatoes. In a smaller bowl, mix in the mayo, sour cream, mustard, sugar, garlic powder, sugar, and black pepper. Whisk it well and pour it over the potatoes.
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When potatoes are cool enough to handle, peel them and cut them into small cubes. Transfer to a large bowl or plastic storage container. Add the butter and stir to combine. Let cool to room temperature. When cooled, add the hard-cooked eggs, pickle or relish, onion, celery to taste and pimentos. Stir in mayonnaise, vinegar and mustard (if using).
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Boil eggs and potatoes. Allow to cool. Rough chop eggs. Cut potatoes to bite size pieces, careful not to mash. In a large bowl, mix potatoes, eggs, onion, pickle relish and pimentos just until combined. Add in salt and pepper and mix well. Add in Mayo and mustard and about ¼ teaspoon of paprika. Mix well to combine.
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Boil potatoes in liberally salted water for 15 minutes or until tender. Drain potatoes then gently rinse with cold water. Drain thoroughly. Add the potatoes and chopped boiled eggs to a mixing bowl; set aside. Combine relish, mayonnaise, mustard, salt, pepper and onion powder in a small bowl then stir until thoroughly combined.
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Prepare the Dressing: in a small mixing bowl combine mayonnaise, mustard and 3 tablespoons of the olive juices; mix to combine then pour over the potato mixture. Gently mix all of the potato salad ingredients together until combined. Taste and adjust seasonings if necessary.
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Let cool and then peel and discard the skins. Place potatoes in a large bowl. Run a knife through them until they are cut into bite-sized pieces. In a small bowl, mix together mayonnaise, mustard, vinegar, sugar, and onion powder. Pour over potatoes and mix in well. Add relish, celery, onion, and the chopped eggs. Mix in.
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In a large mixing bowl add mayonnaise, yellow mustard, chopped pickles, sugar, apple cider vinegar, and garlic powder. Whisk to combine. Add the potatoes to the mixing bowl along with the diced hard-boiled eggs, green onions, and celery. Stir gently to combine.