This recipe comes from trial and error. I've taken bits and pieces from memories of the potato salads that I had throughout the years from my grandmother, my aunts, my friends and blended them into a potato salad that my family enjoys today.
Place potatoes in a large sauce pan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and set aside to cool.
Coarsely chopped eggs, onion and celery. Combine eggs, onion, celery and pickle cubes in a large bowl. Add potaoes. Stir to combine.
In a medium bowl, combine sour cream, mayonnaise, milk, mustard, pickle juice, sugar, salt and pepper. Mix well. Pour over the potato mixture, stir to combine. Refrigerate at least 1 hour before serving.