Recipe - June Meyers Auth Hungarian Sour Cream Potato Salad

8 Good sized red potatoes
1 small Onion minced
2 Ribs of celery,
cut or sliced up thin
4 Eggs hard boiled
and peeled
One fourth cup Pimento, minced
1 pt Sour cream
One fourth cup Good white vinegar
1 tablespoon Heaping of sugar
(do not omit)
One half teaspoon Salt
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, cut or sliced up celery, chopped eggs, and minced 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.
EMail me at: june4@interaccess.com
Posted to EATL Digest 14 Dec 96

From: Walt Gray waltgray@MNSINC.COM

Date: Sun, 15 Dec 1996 15:56:20 0500