Step 1

In a large pot, boil potatoes with peel on for about 25-30 minutes until potatoes are fork tender, but still firm. After potatoes are cooked, drain the water and allow to cool until cool enough to handle. Peel and dice into small cubes and place in a large bowl.

Step 2

Peel and dice 6 of the eggs (save 2 eggs for garnish) and place in the bowl with the potatoes. Add salt and pepper and lightly toss.

Step 3

In a small bowl, stir mayonnaise, sour cream, sugar, mustard, relish, dill and any other mix-ins together. Fold mixture into the eggs and potatoes until well combined.

Step 4

Slice remaining 2 eggs and layer on top of salad. Garnish with dill weed or paprika. Refrigerate overnight (or at least 6-8 hours).