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Cook potatoes. Bring to a boil, cook 15-/20 minutes.
Once potatoes are cooled, peel by gently pinching the skin
and pulling it away.
Chop peeled potatoes into bite sized chunks then add to large
bowl. Scatter one Tbls vinegar over potatoes and lightly
season with salt.
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In a medium bowl combine sour cream, mayonnaise, and
(mustard).
Add dressing, onion, pickles, and eggs and potatoes. gently
stir to combine. Season with salt and pepper.
Chill at least 30 minutes but up to all day.
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