Hungarian Sour Cream Potato Salad Recipe
Ingredients:
- 8 red potatoes
- 1 sm onion minced
- 2 ribs of celery, sliced thin
- 4 eggs hard boiled and peeled
- 1/4 cup pimento, diced
- 1 pt sour cream
- 1/4 cup white vinegar
- 1 tbsp heaping of sugar
- 1/2 tsp salt
- Pepper
- Hungarian paprika
Directions:
- Potatoes cook in boiling water until tender. Do not over cook or salad will get mushy. Drain potatoes, cool and peel.
- Slice into small pieces and place in mixing bowl with minced onion, sliced celery, chopped eggs, and diced pimento.
- Into bowl with these ingredients place the sour cream, vinegar, sugar and salt. Mix all with two large spoons. Taste, if more salt is needed, add and add a few dashes of pepper. Let the potato salad rest in the refrigerator for a few hours to blend flavors.
- Put into a serving dish. Sprinkle a little paprika on top and sprinkle some chopped flat parsley on for beauty. Serve cold.