Hungarian Sour Cream Potato Salad recipe

8 large red potatoes
1 small onion, minced
2 ribs celery, sliced thin
4 eggs, hard boiled, peeled, chopped
1/4 c. pimento, diced
1 pint sour cream
1/4 c. white vinegar
1 Tb. sugar, heaping (do NOT omit)
1/2 ts. salt
pepper

Wash and peel potatoes and cook in boiling water until tender.
Do not over cook or salad will become mushy.
Drain.
Place in bowl with onion, celery, eggs and pimento.
Into a bowl with these ingredients place the sour cream, vinegar, sugar and salt.
Mix all with 2 large spoons, or as grandma did with her hands.
Taste, if more salt is needed, and add a few dashes of pepper.
Let the salad rest in the fridge for a few hours to blend the flavors.
Put into a serving dish and sprinkle some Paprika and chopped parsley on for beauty.
Serve cold.
Makes 12-16 servings.