Hungarian Sour Cream Potato Salad (Tejfeles Krumplisalata)

No backyard BBQ is complete without a good and hearty potato salad, and luckily no Hungarian Feast is either. This recipe comes from June Meyers Authentic Hungarian Recipes, who appears to be the American authority on Hungarian cooking.


8 good sized red potatoes
1 small onion minced
2 ribs of celery, sliced thin
4 eggs hard boiled and peeled
1/4 cup of Pimento, diced
1 pint of sour cream
1/4 cup of good white vinegar
1 heaping Tbs. of sugar (do not omit)
1/2 tsp. salt


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.


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