Cut the red onion into thin slices and soak them in cold water for 10 minutes—this mellows their harsh bite and makes them more pleasant to eat. While the onion soaks, dice the celery stalks into 1/4-inch pieces for consistent crunch, finely chop the dill pickle, chop the hard-boiled eggs into bite-sized pieces, and roughly chop the fresh herbs. Having everything prepped and ready will make the final assembly seamless once the potatoes are cooked.

Bring a large pot of salted water to a boil and add the whole, unpeeled potatoes. Boil for 15-20 minutes until they're fork-tender but not falling apart—the residual heat will continue cooking them slightly. Immediately transfer the cooked potatoes to an ice bath to stop the cooking process and cool them quickly; this prevents them from becoming mushy when you mix them with the dressing. I always use Idaho potatoes because their high starch content gives the salad a better texture and helps them hold their shape.

Once the potatoes are cool enough to handle, peel away the skin and cut them into bite-sized chunks—about 1 to 1.5 inches. Transfer the chopped potatoes to a large mixing bowl and immediately add the cider vinegar and a pinch of salt, tossing gently to coat. The warm potatoes will absorb the vinegar, adding subtle tang throughout the salad and seasoning them from within.

In a separate bowl, whisk together the sour cream, mayonnaise, and yellow mustard until smooth and well combined. I like using Daisy brand sour cream for its clean flavor and Hellmann's mayo for its creamy texture—these choices really do make a difference in the final result. This dressing should be thick and tangy, coating everything evenly without being too heavy.

Drain the soaked onion slices from Step 1 and add them to the potatoes along with the creamy dressing mixture from Step 4, celery, pickle, hard-boiled eggs, and fresh herbs. Gently fold everything together until the potatoes are evenly coated with dressing—be gentle to avoid breaking apart the potato chunks. Taste the salad and season with salt, black pepper, and paprika, adjusting to your preference.