Place the red potatoes in a large pot and cover them with water by about 1½ inches. Add salt to the water (approximately 1 teaspoon per quart).

Bring the water to a boil, then reduce the heat to a simmer. Cook the potatoes for 15 to 20 minutes, or until they are easily pierced with a fork.

While the potatoes are cooking, prepare an ice bath by filling a medium bowl with ice and cold water. Once the potatoes are cooked, drain them and immediately place them into the ice bath to cool.

When the potatoes are cool enough to handle, chop them into bite-sized chunks and place them in a large bowl. Drizzle the vinegar (or pickle juice) over the warm potatoes and lightly season with salt.

In a separate bowl, mix together the sour cream, mayonnaise, and mustard until well combined.

Add the dressing to the potatoes, along with the chopped celery, pickles, parsley, dill, and chives. Gently stir to combine, being careful not to mash the potatoes.

Season the salad with additional salt and freshly ground black pepper to taste.

For best flavor, cover and refrigerate the salad for at least 30 minutes before serving.