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Place potatoes in large pot, cover with water, add a tablespoon or so of salt, cover and bring to a boil.
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Reduce heat and simmer for 15 to 20 minutes. When you can easily pierce with a fork, they are done.
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In a medium bowl, combine sour cream, mayonnaise and mustard.
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Stir in onions, celery, pickles, eggs and fresh dill. Add salt and pepper, to taste.
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While potatoes are cooking, make an ice bath for the potatoes. Add cold water to a large bowl and add ice. Drain potatoes and add to ice bath.
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Once cooled, peel potatoes by gently pinching the skin and pulling it away.
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Chop potatoes into bite-sized chunks and place in a large bowl.
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Scatter the vinegar over the potatoes and lightly season with salt.
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Gently fold in the mayonnaise mix, trying not to mash the potatoes.
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Garnish with sliced egg, dill and/or fresh ground pepper (optional).
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Refrigerate until serving.
