Russian Potato Salad - cooking recipe

Ingredients

1 1/4 lbs potatoes, peeled, boiled and cubed
2 eggs, hard boiled
6 ounces cocktail franks (or other similar)
1 large sour dill pickles, cut into small dice or 2 tablespoons sour dill pickle relish, drained
1/2 cup fresh peas or 1 cup frozen peas, cooked if desired
1 medium onion, finely chopped
1 large carrots, diced or 1/2 cup diced frozen carrot, cooked if desired
1 tablespoon capers, drained
3/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon prepared mustard, Dijon preferred
2 teaspoons fresh lemon juice
salt & freshly ground black pepper
1/2 teaspoon dried dill (optional for garnish) or 1 teaspoon snipped fresh dill (optional for garnish)
boston lettuce leaf, washed and dried (optional for serving)
3 ripe black olives, cut in half (optional for garnish)
parsley sprig (optional for garnish)
1 large ripe tomatoes, cut into small wedges (optional for garnish)
paprika (optional for garnish)

Preparation

Boil potatoes in water until tender, about 20 minutes; let cool.
During last 10 minutes drop in eggs; add cocktail franks for last 5 minutes or so, drain and let cool.
Do not forget to shock the eggs with cold or ice water, or you'll never get the shells off; separate egg whites from yolks, mash yolks, chop 1 egg white and thinly slice other for garnish if desired.
In a large bowl, combine potatoes, franks (leave whole or chop), dill pickle, peas, onion, carrot, capers and chopped egg white.
In a smaller bowl, combine mayonnaise, sour cream, mustard, lemon juice, and mashed egg yolks; season with salt and pepper to taste.
Gently combine dressing with potato mixture and chill until serving time.
If desired, serve on a bed of lettuce, surrounded by black olives, tomatoes, and egg white slices; sprinkle with fresh or dried dill, fresh parsley, and paprika, or any combination you like.