2 (15 1/2 oz.) cans whole Irish potatoes, drained
1 c. finely chopped unpeeled apples
1/2 c. finely chopped dill pickles
1/2 c. sour cream
1/4 c. mayonnaise or salad dressing
1/4 c. snipped fresh parsley
2 tbsp. Dijon mustard
3/4 tsp. salt
Herring fillets, apple wedges, sliced almonds, sprigs of dill or parsley (optional)

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. Mound potato salad on top of lettuce-lined plate. Garnish with herring fillets, unpeeled apple wedges, sliced almonds, and/or sprigs of dill or parsley. 6-8 servings.