In a large pot, boil potatoes with enough water to cover and boil potatoes just until tender, about 8-15 minutes. Drain when done, and place in a bowl to chill in the refrigerator. When potatoes are cool enough to handle, but still warm, peel with a paring knife and dice into half-inch cubes.
In a large mixing bowl, mix together mayonnaise, sour cream, relish, mustard, vinegar, sugar, dill, salt and pepper. Stir mixture until everything is combined.
Add remaining ingredients, and stir to incorporate, fully coating potatoes with mixture.
Cover and chill at least 2 hours, or until ready to serve. Potato salad is best if chilled overnight before serving.
Everybody makes potato salad a little different, so feel free to make it your own. I love adding green bell pepper and pimentos. You can also add bacon, hot sauce, extra jalapenos, or a pinch of cayenne pepper, if you like it spicy!
I use mild jarred jalapenos because my kids don't like the kick from fresh jalapenos. If you love spicy, then feel free to add fresh jalapenos. I recommend seeding them and tasting just a tiny bit to gauge their level of hotness (it varies so much depending on when and where they were grown!).
This potato salad is best made ahead. It needs to be chilled for at least one hour before serving, but overnight is best because it gives the flavors a chance to meld together, making it extra tasty.
For directions on cooking and preparing potatoes for potato salad, check the post above. For directions on cooking perfect eggs for potato salad, check out this post.
Storage: Store covered in the refrigerator for up to 5 days.