I've had both of these and my preference is slightly tilted in favour of the dill pickle one... although the apple one is definitely high up there.
POTATO SALAD WITH EGG, DILL PICKLE, AND TARRAGON
Can be prepared in 45 minutes or less.
1 1/4 pounds small new potatoes (1 to 2 inches in diameter)
1 hard-cooked large egg, peeled and chopped
3 tablespoons mayonnaise
3 tablespoons sour cream
1/4 cup finely chopped dill pickle
1 tablespoon finely chopped shallot
2 tablespoons Dijon mustard
2 teaspoons finely chopped fresh tarragon leaves or 1/2 teaspoon dried tarragon or to taste
In a large saucepan combine potatoes with enough water to cover by 1 inch and simmer until just tender, about 15 to 20 minutes. Drain potatoes and cool until they can be handled. While potatoes are cooling, in a bowl combine remaining ingredients with salt and pepper to taste. Cut potatoes into 1/2-inch dice and gently toss with egg mixture. Serve potato salad chilled or at room temperature. Serves 2
APPLE AND POTATO SALAD WITH MUSTARD CREAM DRESSING
Can be prepared in 45 minutes or less.
1 pound small red potatoes (about 7)
2 Red Delicious apples (about 3/4 pound)
1 rib of celery, sliced thin
1 scallion, sliced thin
1 tablespoon fresh lemon juice
1 tablespoon Dijon-style mustard, or to taste
1/2 teaspoon sugar
2 teaspoons fresh parsley leaves
1/2 cup heavy cream
1 teaspoon salt
In a steamer set over boiling water steam the potatoes, cut into 1/2-inch dice, covered, for 7 to 10 minutes, or until they are tender, and let them cool. In a large bowl combine the apples, cut into 1.2-inch dice, with the potatoes, the celery, and the scallion. In a small bowl whisk together the lemon juice, the mustard, the sugar, the parsley, the cream, the salt, and freshly ground black pepper to taste. Pour the dressing over the potato mixture and toss the salad gently but thoroughly. Serves 4.