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Peel and dice potatoes.
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In a large bowl, mix potatoes, French dressing, pickle juice, and celery seed. Refrigerate several hours or overnight.
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Drain away any remaining liquid from the potatoes.
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Peel and chop hard-boiled eggs. Add eggs, celery, onion and parsley to potatoes.
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In a small bowl, mix sour cream, mayonnaise, and mustard. Fold mixture into potatoes. Add salt and pepper to taste. Chill.
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Just before serving, garnish with sliced radishes or as desired.