Hungarian Gourmet Potato Salad
|New potatoes/Null||2 Pound (Null)|
|Green onions/Null||6 , finely chopped (Null)|
|Celery stalks/Null||4 , finely chopped (Null)|
|Dill pickles/Null||2 Medium, thinly sliced (Null)|
|Tart green apple/Null||1 Large, peeled, cored and finely chopped (Null)|
|Sour cream/Null||1⁄2 Cup (8 tbs) (Null)|
|White vinegar/Null||1⁄4 Cup (4 tbs) (Null)|
|Salt/Null||1 Teaspoon (Null)|
|Freshly ground black pepper/Null||1 (Null)|
|Paprika/Null||1⁄2 Teaspoon (Null)|
|Finely chopped fresh parsley/Null||2 Tablespoon (Null)|
Boil unpeeled potatoes in lightly salted water for 10 to 15 minutes.
Drain and cool.
When cool enough to handle but still warm, peel and cut into halves.
Put warm potatoes in a large salad bowl.
Add green onions, celery, dill pickles and apple.
Mix the sour cream with the vinegar.
Pour over the warm potatoes and vegetables.
Season to taste.
Sprinkle paprika over salad.
Garnish with parsley.