Place the potatoes in a pan with enough water to cover them by 1-inch. Bring the water to a boil over medium-high heat. Cook the potatoes until fork-tender. Drain the potatoes well then place in a covered container in the refrigerator until well chilled. When the potatoes are cold, peel them and cut into cubes. In a bowl, combine the mayonnaise, sour cream, mustard, vinegar, salt, sugar, and black pepper. Mix well. Stir in the celery, onion, bell pepper, pimiento, and jalapeno. Mix well. Gently fold the cubed potatoes, hard boiled eggs, and relish, mixing just until the potatoes are coated in the dressing. Cover the bowl and chill 4-10 hours before serving.