Recipe: Olive Creamed Potatoes (Betty Crocker, 1959)

OLIVE CREAMED POTATOES

2 cups sour cream
6 medium potatoes, boiled, diced
3 tablespoons finely chopped onion
2 tablespoons finely chopped pimiento-stuffed olives
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika (for garnish)
1 tablespoon chopped parsley (for garnish)

Pour sour cream into skillet; add potatoes. Heat slowly over medium heat until sour cream bubbles over potatoes.

Add onion and olives. When potatoes are thoroughly heated, add salt and pepper. Serve at once, garnished with paprika and parsley.

Makes 6 servings
Source: Betty Crocker's Guide to Easy Entertaining, 1959