| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Hungarian |
Hungarian, Salads, Vegetables |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Potatoes |
| 1 |
|
Onion, large |
| 2 |
t |
Sugar |
| 1 |
t |
Salt |
| 1 |
T |
White vinegar |
| 2 |
c |
Water |
| 1 |
lb |
Sour cream |
| 3 |
T |
Mayonnaise |
| 1 |
t |
Mustard |
| 1 |
T |
Lemon juice, fresh! |
| 1 |
T |
Sugar |
| 1/2 |
t |
Salt |
INSTRUCTIONS
Cook potatoes in their skin. Do not over cook! Peel them after
cooking, slice them. Make marinade with salt, sugar, vinegar, onion
and as much water as needed to cover the sliced potatoes. Let it stand
over night in the marinade. (If you want to eat the onions in your
salad chop them, if you don't like to eat them, slice them, so you can
discard them before you make the dressing.) Strain the marinade from
the potatoes make the dressing with these ingredients: sour cream,
mayonnaise, sugar, lemon juice, salt, mustard. Pour over the marinated
strained potatoes. Let it stand for a few hours before serving.
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