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Ingredients

• 3.5 pound(s) russet potatoes, peeled and cut into 1 1/2-inch cubes
• 1 tablespoon(s) salt, for boiling water
• 3/4 teaspoon(s) salt
• 12  cornichons, finely chopped
• 3 tablespoon(s) pickle juice
• 2 stalk(s) celery, finely chopped
• 1 small yellow onion, finely chopped
• 1  hard-boiled egg, finely chopped
• 1/2 cup(s) mayonnaise
• 1/2 cup(s) sour cream
• 2 tablespoon(s) finely chopped fresh parsley
• 2 teaspoon(s) dry mustard
• 1 teaspoon(s) freshly ground pepper

Description

A Classic Potato Salad That's Creamy, Crunchy, And Tangy All At Once, This Summery Side Dish Will Be A Favorite At Your Next Barbecue Or Picnic.

Womans Day
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