4 lbs. potatoes
1/2 c. vinegar, cider or tarragon
1 onion, chopped
2 onions, sliced thin
1/2 c. sour cream
1/2 c. water
1/2 c. salad oil
2 hard-boiled eggs, riced & parsley to garnish
Salt & pepper

Boil potatoes in their skins until tender. While warm, slice thinly. Place chopped onion, 1/2 cup water and vinegar in saucepan, bring to boil. Remove from heat. In a large salad bowl put a layer of potatoes and then a layer of sliced onions. Sprinkle salt and pepper, oil and a few spoonfuls of vinegar mixture over potatoes and onions. Layer until all vegetable are used. Gently fold in sour cream. Garnish with eggs and parsley.