Instructions: Throw together in a large bowl or foot tub. Add sour cream, mayonnaise and Cider Vinegar until the vegetables are covered. Probably about a quarter inch- the salad should be rather thin and "sluicey"-soupy.

Amounts are probably about 2 pints mayonnaise to one half pint cider vinegar and one pint sour cream, lots of salt and pepper to taste.

Chill before serving. Leftovers are good on sandwiches.

This recipe is from a book that Aunt Debbie shared with the writer [] not Spike [] over the weekend. The Treasury of White Trash Cooking. The book is Great!

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