Pickle Potato Salad

2 lbs red or yellow potatoes, boiled in salted water until tender, cooled, peeled, cubed
1/3 cup red onion, chopped fine
1 stalk celery, thinly sliced
1/2 cup dill pickles, chopped
2 hard boiled eggs, chopped
1/4 cup fresh chives, chopped
2 tablespoons fresh dill, chopped
1/2 cup mayo
1/4 cup sour cream
1 tablespoon spicy brown mustard
4 tablespoons pickle juice
Generous salt and pepper to taste (potatoes need lots of salt)

1. Mix together the mayo, sour cream, mustard, herbs, pickle juice, and salt in a large bowl.
2. Add the potatoes, onion, celery, pickles, and eggs. Mix to combine. Taste and add more salt or pepper or pickle juice or all three, if needed. If possible, refrigerate for 1 hour before serving to let the flavors meld.