Dice potatoes into 1/2-inch cubes. Mix together with apples and pickles in medium bowl. Blend sour cream, mayonnaise, parsley, mustard and salt until smooth. Pour over potatoes and stir gently to coat evenly. Cover and chill 4 to 6 hours or overnight. To serve, mound potato salad atop lettuce lined plate. Garnish with herring fillets, unpeeled apples wedges, sliced almonds and/or sprigs of fresh dill or parsley.
Makes 6 to 8 servings.
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Cajun Country -- New Iberia, Louisiana