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.
|Serving Size: 1 Recipe (1073g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 415 (57%)|
|Amt Per Serving||% DV|
|Total Fat 46.1g||61 %|
|Saturated Fat 28.6g||143 %|
|Monounsaturated Fat 13.3g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 154.1mg||47 %|
|Sodium 731.1mg||25 %|
|Potassium 1631.5mg||43 %|
|Total Carbohydrate 53.4g||16 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 49.3g|
|Protein 28.7g||41 %|
Powered by: USDA Nutrition Database
Calories per serving: 730
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