Do not peel potatoes. In a large stock pot, cover potatoes with cold water. Cover the pot and bring potatoes to a boil over high heat (could take 20 minutes or more to GET to a boil.) Once boiling begins, remove the lid. Turn down to medium and gently boil uncovered for 15 minutes. Should be able to pierce with knife but potatoes should be firm and hold their shape.
Drain then plunge into ice bath. Peel skins when they are cool enough to handle. Chop into bite sized pieces and place in a large bowl. Sprinkle warm potatoes with 1/4 cup pickle juice, toss to distribute. Set aside.
Make the Dressing
In a medium bowl, combine mayo, sour cream, mustard, garlic powder, celery salt, black pepper, and salt. Taste for seasoning, add more salt if you like. Set aside.
Mix the Salad
To the bowl with potatoes, add boiled eggs, celery, bell pepper, onion, pickle, and chives. Top with dressing and toss until completely coated. Cover and refrigerate for at least 2 hours (preferably overnight) to allow flavors to mingle.
There's no need to peel the potatoes before boiling them. The skins will come off easily after cooking. You certainly can peel them first if you prefer.
Letting the pickle juice mingle with the cooked potatoes is the trick that mom always swore by. The potatoes soak up the pickle juice, adding to the final delicious flavor of this potluck favorite.
I like to use a Chop Wizard with the small chop blade to quickly chop my veggies.