For boiling: Place whole or halved potatoes in a large pot and cover with cold water by 1–2 inches. Add a pinch of salt and bring to a rolling boil. Reduce to a simmer and cook until potatoes are fork-tender, about 12–18 minutes depending on size.

For roasting (variation): Toss 1-inch potato cubes with oil, salt, and pepper; roast at 425°F on a baking sheet for 20–25 minutes until golden and tender.

Let boiled potatoes steam-dry for a few minutes. If desired, mix while still slightly warm or refrigerate until cool.

Chop larger potatoes into bite-sized pieces if needed.

In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, sugar or honey, and apple cider vinegar or pickle brine until smooth. Adjust seasoning to taste.

In a large mixing bowl, add potatoes, chopped hard-boiled eggs, chopped red onion, celery, and dill pickle relish. Pour the dressing over and gently fold until evenly coated. Add fresh dill, chives, or parsley, and season with salt and pepper.

Cover and refrigerate for at least 1–2 hours before serving to meld the flavors.

Before serving, taste and adjust seasoning as necessary. If the salad seems dry after chilling, stir in an extra tablespoon of mayo or a splash of pickle brine.