Southern Sour Cream Potato Salad with Pickled Onions
Ingredients
| 4 lbs red skin potatoes | ||
| 1/2 cup vinegar | ||
| 1 onion chopped | ||
| 1/2 cup water | ||
| 1/2 cup salad oil | ||
| 2 medium onions, sliced | ||
| 3/4 cup sour cream | ||
| minced parsley | ||
| 2 hard cooked eggs, minced or riced | ||
| kosher slat and fresh cracked black pepper to taste |
- Boil potatoes until fork tender.
- While still warm peel and slice thinly.
- Put vinegar, chopped onion and water in a small sauce pan and bring to a boil.
- Remove from heat.
- In a large bowl put a layer of potatoes then onions. Keep stacking until the last of the potatoes are on the top. Season each layer with a little salt and pepper.
- Sprinkle the potatoes and onions with a little oil and a few spoonfuls of the vinegar mixture.
- Gently fold in the sour cream.
- Garnish with parsley and the riced eggs.
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