Cook the Potatoes: Place the potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce heat to medium and cook until the potatoes are tender when pierced with a fork. Drain and let cool slightly.

Make the Dressing: In a medium bowl, whisk together the mayonnaise, sour cream, mustard, sugar, salt, and pepper.

Combine Ingredients: In a large bowl, combine the cooled potatoes, onion, celery, pickle relish, and hard-boiled eggs. Pour the dressing over the potato mixture and toss to coat evenly.

Chill and Serve: Refrigerate the potato salad for at least 1 hour, or overnight for the flavors to meld. Serve chilled and enjoy!

Tips:

For a creamier texture, use more mayonnaise.

For a tangier flavor, add more mustard or pickle relish.

To make this recipe vegan, use vegan mayonnaise and vegan sour cream.

For a more colorful salad, add diced bell peppers.

Enjoy your delicious and refreshing potato salad!