Barb'S Potato Salad - cooking recipe

Ingredients

2 c. mayonnaise
1/3 c. Dijon mustard
1/4 c. cider vinegar
1 1/2 Tbsp. sour cream
4 large dill pickles, finely chopped
1 or 2 Spanish onions
6 to 8 large potatoes, boiled, peeled and cubed
6 hard-boiled eggs, chopped (save 1 for slicing on top)
radishes and parsley

Preparation

Refrigerate potatoes and eggs for several hours.
Mix first 6 ingredients and chill for several hours.
Combine all ingredients. Garnish with sliced egg, radishes and parsley and serve.