Boil the potatoes

• Place the potatoes in a pot and cover with cold water.
• Season the water with salt and bring to a boil.
• Cook until fork tender, then drain and let cool slightly.

Make the dressing

• In a bowl, whisk together the mayonnaise, sour cream and Dijon mustard.
• Season with salt and black pepper.

Add the crunchy mix-ins

• Stir the celery, red onion and pickles into the dressing.
• Fold in the chopped dill and chives.

Combine and serve

• Add the warm potatoes to the bowl and gently toss to coat.
• Taste and adjust the seasoning, then serve.