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Add the potatoes to a large pot and cover with 1 ½ inches of water. Season with salt (use one teaspoon for every quart of water).
Bring the water to a boil, then reduce to a simmer (boiling the potatoes can cause them to hit one another and break apart). Cook for 15 to 20 minutes or until easily pierced with a fork.
Meanwhile, set up an ice bath. Add cold water to a medium bowl filled with ice. Drain the potatoes and then place them into the ice bath.
When cool enough to handle, chop the potatoes into bite-size chunks and add them to a large bowl. Scatter the vinegar over the potatoes and lightly season with salt.
Stir the mayonnaise, sour cream, and mustard in a bowl.
Add the mayonnaise mixture, celery, pickles, and herbs to the potatoes. Gently stir to combine, being careful not to mash the potatoes too much.
Season with salt and pepper to taste. If you have the time, refrigerate at least 30 minutes before serving (it’s tastes better).