Cook the Potatoes:
Peel and dice the potatoes into bite-sized chunks.
Place them in a large pot, cover with cold salted water, and bring to a boil.
Reduce heat and simmer for 10-12 minutes, or until potatoes are fork-tender but not mushy.
Drain and let cool slightly.

Prepare the Dressing:
In a large mixing bowl, whisk together mayonnaise, sour cream, mustard, pickle juice, salt, pepper, and paprika until smooth.

Assemble the Potato Salad:
Gently fold in the cooked potatoes, chopped eggs, celery, red onion, and pickles.
Stir until everything is well coated in the dressing.

Chill & Serve:
Cover and refrigerate for at least 1 hour (or overnight) for the best flavor.
Before serving, sprinkle with extra paprika and fresh herbs.