Place the 3 lb Yukon Gold potatoes cut into 3/4-inch chunks, skin on or peeled chunks in a large Pot and cover with cold water by at least 1 inch. Add a generous pinch of 1 tsp salt plus more for boiling water. Bring to a boil over high heat, then reduce to a steady simmer.

Cook the 3 lb Yukon Gold potatoes cut into 3/4-inch chunks, skin on or peeled for 12–15 minutes, until fork-tender but not falling apart. You want them to hold their shape. Drain in a Colander and spread out on a Baking Sheet or large plate to cool for 15–20 minutes. Do not rinse — the starch helps the dressing cling.

Rinse stalks under cold running water and scrub the ridges clean. Trim the base and any discolored ends. Slice on a bias or into uniform pieces for even cooking — thin slices for fast sautés, half-inch pieces for longer covered cooking. Use inner stalks if working with conventional celery; they are less fibrous. Have all aromatics prepped before the pan goes on.

Set a large Skillet over medium heat for softer results or medium-high for a quicker, crunchier sauté. Add butter or oil and heat until shimmering or foamy before adding celery. Do not crowd the pan or the celery will steam instead of sauté. Add celery to the hot fat. If cooking with onion, add it first and cook about 5 minutes until translucent, then add celery. Add garlic or scallions after the celery has cooked 1 minute, then cook 30 seconds more. Stir occasionally to allow some color to develop. For tender-crisp celery, cook 2 to 3 minutes over medium-high heat. For softer celery, cook 5 to 10 minutes over medium heat. To go fully tender, add a splash of water, cover, and cook an additional 5 minutes. Total time is roughly 6 to 10 minutes depending on thickness and desired texture.

In a medium Mixing Bowl, whisk together the ¾ cup mayonnaise, ¼ cup sour cream, 1 ½ tbsp yellow mustard, 1 tbsp apple cider vinegar, 3 tbsp dill pickles finely chopped, plus 1 tbsp pickle brine, 1 tsp sugar, ½ tsp garlic powder, 1 tsp salt plus more for boiling water, and ½ tsp black pepper freshly ground until smooth and well combined. Taste and adjust seasoning — it should be creamy, tangy, and well-seasoned.

Once the 3 lb Yukon Gold potatoes cut into 3/4-inch chunks, skin on or peeled have cooled to room temperature (or are just slightly warm), transfer them to a large Mixing Bowl. Add the chopped 4 eggs hard-boiled, peeled and roughly chopped, diced 3 stalks celery finely diced, 0.5 red onion finely diced, and 3 tbsp dill pickles finely chopped, plus 1 tbsp pickle brine.

Pour the dressing over the 3 lb Yukon Gold potatoes cut into 3/4-inch chunks, skin on or peeled mixture and gently fold everything together with a Spatula or large spoon, being careful not to mash the 3 lb Yukon Gold potatoes cut into 3/4-inch chunks, skin on or peeled. Fold in the 3 tbsp fresh chives thinly sliced if using.

Taste and adjust 1 tsp salt plus more for boiling water, ½ tsp black pepper freshly ground, or a splash more 1 tbsp apple cider vinegar as needed. Cover and refrigerate for at least 1 hour (or up to overnight) before serving — this rest time is essential for the flavors to develop.