Margarita’s Salad

A

• 2 pounds potatoes, washed and halved
• 2 quarts (8 cups) water<

1. Place ingredients included in A in a deep kettle, cover, and cook over moderate heat for 45 minutes. Drain and peel potatoes. When thoroughly cool, dice potatoes and place in a big bowl.
2. Chop 5 eggs and add to bowl. Chop onion and cloves garlic and add. Reserve part of pimientos for garnishing. Chop rest of pimientos and add.<