June meyer's auth hungarian sour cream potato
Yield: 6 Servings
Ingredients:
- 8 Good sized red potatoes
- 1 sm Onion minced
- 2 Ribs of celery -sliced thin
- 4 Eggs hard boiled -and peeled
- 1/4 c Pimento diced
- 1 pt Sour cream
- 1/4 c Good white vinegar
- 1 tb Heaping of sugar -(do not omit)
- 1/2 ts Salt
Instructions:
Pepper In summer we usually made and ate cold Sour Cream Potato Salad. In winter we made and ate Hot Bacon Potato Salad. This is a traditional Hungarian summer Potato Salad made with sour cream instead of mayonnaise. It seems my teen aged life was spent in peeling potatoes either cooked or raw. We made tons of Potato Salad. It was inexpensive it kept well and everyone liked it. It also went well with everything from plain cooked hot dogs to home baked hams. Regards June Meyer. Wash potatoes and 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 or as grandma did with your hands. 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. If you try one of my recipes please tell me what you think. E-Mail me at: june4@interaccess.com
