Peel and cube potatoes.

Boil potatoes in water until tender, about 20 minutes.

Let potatoes cool.

During the last 10 minutes of potato cooking, add eggs to the boiling water.

For the last 5 minutes, add cocktail franks to the boiling water.

Drain the potatoes, eggs, and franks.

Cool the eggs in cold or ice water.

Peel the hard-boiled eggs.

Separate egg whites from yolks.

Mash yolks.

Chop 1 egg white and thinly slice the other for garnish if desired.

Cut the cocktail franks into pieces.

Dice the sour dill pickle.

Finely chop the onion.

Dice the carrots.

Drain the capers.

In a large bowl, combine potatoes, franks, 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 the dressing with the potato mixture.

Chill the salad until serving time.

Serve on a bed of lettuce.

Garnish with black olives, tomatoes, and egg white slices.

Sprinkle with fresh or dried dill, fresh parsley, and paprika.