Potato Salad - cooking recipe

Ingredients

2 c. water
2 Tbsp. instant minced onion
2 c. Hungry Jack mashed potato flakes
1/2 c. mayonnaise or salad dressing
1/2 c. dairy sour cream
1 Tbsp. vinegar
1 Tbsp. prepared mustard
1/8 tsp. pepper
4 eggs, hard-cooked
1 c. chopped celery
2 Tbsp. chopped pimento
1 1/2 c. cubed, cooked ham

Preparation

Line a deep casserole with waxed paper; set aside.
Heat water and onion to boil. Remove from heat.
Stir in potato flakes; set aside.
In a large bowl, combine mayonnaise, sour cream, vinegar, mustard and pepper.
Set aside 1 hard-cooked egg.
Chop remaining eggs.
Add eggs, celery, pimento and mashed potatoes to mayonnaise mixture in bowl.
Spoon half of potato mixture into bowl.
Layer ham evenly over mixture. Top with remaining potato mixture. Garnish salad with remaining hard-cooked egg, sliced.
Refrigerate 6 hours.