Hungarian Sour Cream Potato Salad

8 Good sized red potatoes
1 small 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 tbsp Heaping of sugar (do not omit)
1/2 tsp Salt
Pepper

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.