Scrub new potatoes, cook in boiling salted water for 15 to 20 minutes, until just tender. Drain, peel, and slice potatoes. Place in bowl, sprinkle with sugar and wine vinegar. Add sour cream blended with mustard, finely chopped onion, celery seed, lemon juice, salt, and pepper to taste. Toss well and serve in a lettuce-lined bowl. Garnish with finely chopped parsley, tomato wedge, and hard boiled eggs.{$7e}(Original recipe for 4)
