In a large pot, combine the potatoes, 2 teaspoons of salt, and water to boil. Boil uncovered on high heat for 25 minutes, until the potatoes are tender and can be easily pierced with a fork.
Drain and when cooled, peel and cut into cubes.
Place the still-warm potatoes in a large bowl.
In a small bowl, mix the mayonnaise, sour cream, pickle juice, and mustard. Season with salt and pepper.
Cover the potatoes with spoonfuls of the prepared mixture until completely integrated.
Add the chopped onion, dill, pickles, celery, and 1 teaspoon of salt and 1/2 teaspoon of pepper. Mix well.
Add the egg slices. Taste and adjust the seasoning.
Place the salad in a serving bowl, sprinkle with paprika, and refrigerate for at least 1 hour (it can be made a day in advance).
Sprinkle with scallions before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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