Apple Potato Salad

Two 15-1/2 oz cans whole Irish potatoes, drained
1 cup finely, chopped unpeeled apples
1/2 cup finely chopped dill pickles
1/2 cup sour cream
1/4 cup mayonnaise or salad dressing
1/4 cup snipped fresh parsley
2 tbs mustard
3/4 tsp salt

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