8 med. size potatoes, rubbed, tubbed & scrubbed (do not peel)
1 med. onion, grated
2 tbsp. sugar
3 tbsp. lemon juice
1 tbsp. vinegar
1 tsp. Dijon style mustard
Salt & pepper to taste
1/4 c. chopped parsley
2 hard cooked eggs, chopped
3/4 c. mayonnaise
1/2 c. sour cream

Cook the unpeeled potatoes in boiling water until they are tender, but still firm. Do not overcook or they will fall apart when you slice them. Immediately immerse them in cold water and let them cool. Peel the potatoes and slice them thinly. Place them in a large bowl.

Toss potatoes with onion, sugar, lemon juice, vinegar, mustard and seasonings; let mixture rest for 10 minutes, stirring now and again. Now add the remaining ingredients and toss to combine. Refrigerate overnight to allow flavors to blend. Serves 8.