Potato Salad

Directions

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.