This chunky potato salad is rich and filling. Serve it in the place
of plain old American-style scalloped potatoes.
6 med. potatoes (about 2 lb.)
l med. onion, chopped
2 tbsps. oil
l cup sour cream
l-l/2 tsp. salt
l/4 tsp. pepper
2 hard cooked eggs, peeled and sliced
2 tbsps. dry bread crumbs
Paprika
Heat l” salted water (l/2 tsp. salt to l cup water) to boiling. Add
potatoes. Heat to boiling. Reduce heat. Cover and cook until tender,
30 to 35 mins. Drain. Cool slightly. Cook onion in oil until tender.
Mix together onion, oil, sour cream, s&p. Peel potatoes and cut into
l/4″ slices. Gently mix together potatoes and sour cream mixture.
Arrange half the potatoes in greased l0x6xl-l/2″ casserole. Arrange
eggs on top and add remaining potatoes. Sprinkle with bread crumbs
and paprika. Bake, uncovered, at 325 until light brown, 30-40 mins.
Garnish with snipped parsley if desired.
Serves 6. Prodigy