Place the 3 lb Yukon Gold potatoes cut into 3/4-inch chunks chunks in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt. 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 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.

While the 3 lb Yukon Gold potatoes cut into 3/4-inch chunks cook, hard-boil your 4 eggs hard-boiled: place them in a small saucepan, cover with cold water, bring to a boil, then cover and remove from heat. Let sit for 12 minutes, then transfer to an ice bath. Once cool, peel and roughly chop.

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, 1 tbsp pickle brine from the pickle jar, 1 tsp sugar, ½ tsp garlic powder, 1 tsp salt, 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 have cooled to room temperature (or are just slightly warm), transfer them to a large mixing bowl. Add the chopped eggs hard-boiled, diced stalks celery finely diced, ½ red onion finely diced, and 3 tbsp dill pickles finely chopped.

Pour the dressing over the 3 lb Yukon Gold potatoes cut into 3/4-inch chunks 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. Fold in the 3 tbsp fresh chives thinly sliced if using.

Taste and adjust 1 tsp salt, 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.

Before serving, give the salad a gentle stir. Garnish with fresh fresh parsley chopped and a dusting of paprika sweet or smoked. Serve cold.