Wash the potatoes and add them to large pot, then cover with water. Season with salt -- 1 teaspoon for every quart of water. Add the vinegar and bring the water to a boil, then reduce to a low simmer. Cook 15 to 20 minutes or until potatoes can easily be pierced with the tip of a sharp knife.

Drain potatoes then add them to an ice bath to stop the cooking process. Once cooled, peel potatoes which should easily slip off with just slightly scraping and pulling. 

While the potatoes are cooking add the eggs in one layer to a large saucepan and cover with a couple inches of cold water. Bring to boil over high heat and cook for 1 minute. Remove the pot from the heat and with the lid on let stand for 15 minutes. 

Drain the hot water from the eggs and fill the pot completely with ice cubes. Allow to sit for 20 minutes. Peel eggs under the faucet with a thin stream of cold water running.

After peeling the eggs, cut them and separate the yolks from the whites. Chop the whites into bite size pieces and reserve.

In a medium bowl mash the yolks and mix in the mayonnaise, sour cream, and mustard until the consistency is similar to mayonnaise. Season to taste with salt and pepper. This is the dressing for the salad. Set aside while the rest of the salad is prepared.

Cut peeled potatoes into bite-size chunks and add to a large bowl. 

Add the onions, celery, scallions, pickles, eggs whites and herbs to potatoes. Toss to combine then gently add the reserved egg dressing. Cover the salad with plastic wrap and refrigerate until ready to serve.

To Serve: Remove plastic wrap and garnish with paprika and chopped chives, scallion tops or parsley.