Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm about 15 minutes. Drain and cook until tender but still firm; about 15 minutes. Drain and cool. In bowl, combine potatoes, celery, and green onions. In another bowl, combine vinegar, oil, salt, pepper and dill weed. Pour over potatoes and toss gently. Refrigerate for several hours or overnight. Stir in sour cream and pickles just before serving. Garnish with tomato wedges. DELISH!