Potato Salad

1. 1

   Line a deep casserole with waxed paper; set aside.

2. 2

   Heat water and onion to boil. Remove from heat.

3. 3

   Stir in potato flakes; set aside.

4. 4

   In a large bowl, combine mayonnaise, sour cream, vinegar, mustard and pepper.

5. 5

   Set aside 1 hard-cooked egg.

6. 6

   Chop remaining eggs.

7. 7

   Add eggs, celery, pimento and mashed potatoes to mayonnaise mixture in bowl.

8. 8

   Spoon half of potato mixture into bowl.

9. 9

   Layer ham evenly over mixture. Top with remaining potato mixture. Garnish salad with remaining hard-cooked egg, sliced.

10. 10

    Refrigerate 6 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.