Aunt Chery'ls Ward Cookbook 3 lb. small whole new potatoes, unpeeled, scrubbed 1/4 tsp. salt 1 C. mayonnaise 1/4 C. sour cream 3 Tbsp. Dijon mustard 1/4 to 1/2 tsp. pepper 6 eggs, hard boiled and chopped 2/3 C. dill pickles, chopped 1 small onion, chopped Boil potatoes until tender (about 25 minutes). Drain, chill, and cube. In a large bowl, mix mayo, sour cream, mustard, sald and pepper. Add all other ingredients. Toss to mix well. Chill before serving. (Actually, it's good when it's still warm, too.)