| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Hungarian |
Hungary, Salad |
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 |
|
|
Pepper |
|
If |
you try one of my recipes please tell me what you think. |
|
|
E-Mail me at: june4@interaccess.com |
INSTRUCTIONS
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.
Posted to EAT-L Digest 14 Dec 96
From: Walt Gray <waltgray@MNSINC.COM>
Date: Sun, 15 Dec 1996 15:56:20 -0500
A Message from our Provider:
“Life Has Many Choices. Eternity Has Two.”