Potato Salad

Place the scrubbed potatoes in a large pot and cover them with cold water by 1 inch, then season the water generously with salt. Bring the water to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are tender and can be easily pierced with a fork.
Drain the potatoes in a colander and let them cool just until they are safe to handle, about 15 minutes. Then, cut the warm potatoes into 1-inch cubes and transfer them to a large mixing bowl.
In a separate small bowl, whisk together the mayonnaise, sour cream, yellow mustard, white vinegar, granulated sugar, celery seed, black pepper, and 1 teaspoon of kosher salt until the dressing is completely smooth and well-combined.
Pour the prepared dressing over the warm potato cubes and use a rubber spatula to gently fold the mixture until all of the potatoes are evenly coated.
Add the chopped hard-boiled eggs, finely chopped celery, finely chopped red onion, and fresh dill to the bowl with the dressed potatoes. Gently fold all of the ingredients together until they are evenly distributed throughout the salad.
Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour before serving to allow the flavors to meld and the salad to chill completely.