Hungarian Sour Cream Potato Salad

8 red potatoes
1 sm onion minced
2 ribs of celery, sliced thin
4 eggs hard boiled and peeled
1/4 cup pimento, diced
1 pt sour cream
1/4 cup white vinegar
1 tbsp heaping of sugar
1/2 tsp salt
Pepper
Hungarian paprika

Potatoes cook in boiling water until tender. Do not over cook or salad will get mushy. Drain potatoes, cool and peel.
Slice into small pieces and place in mixing bowl with minced onion, sliced celery, chopped eggs, and diced pimento.
Into bowl with these ingredients place the sour cream, vinegar, sugar and salt. Mix all with two large spoons. Taste, if more salt is needed, add and add a few dashes of pepper. Let the potato salad rest in the refrigerator for a few hours to blend flavors.
Put into a serving dish. Sprinkle a little paprika on top and sprinkle some chopped flat parsley on for beauty. Serve cold.