Oma’s Creamy Potato Salad

Bring a large pot of water to a boil. Add cut potatoes and boil 5 to 10 minutes until just barely fork-tender. Drain and cool to room temperature.

Meanwhile, peel hard-boiled eggs and use a very sharp knife to slice eggs. Reserve slices with yolks in the center; chop remaining egg whites.

In a large bowl, combine potatoes, chopped egg whites, chopped onion, mayonnaise, sour cream, vinegar, sugar and salt to taste. Transfer to a serving bowl and garnish top with sliced eggs. Serve immediately, or chill at least 2 hours before serving.