| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Hungarian |
Hungarian, Salads, Vegetables |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Potatoes |
| 1 |
|
Onion, large |
| 2 |
ts |
Sugar |
| 1 |
ts |
Salt |
| 1 |
tb |
White vinegar |
| 2 |
c |
Water |
| 1 |
lb |
Sour cream |
| 3 |
tb |
Mayonnaise |
| 1 |
ts |
Mustard |
| 1 |
tb |
Lemon juice, fresh! |
| 1 |
tb |
Sugar |
| 1/2 |
ts |
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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