Peel and cut potatoes into bite size pieces. Place in a pot of boiling water and cook until fork tender (about 8 minutes).

Strain and let cool them cool off.

In a large bowl, add cooled potatoes with italian dressing and give it a good stir. Place in fridge for 2 hours to chill.

Add in mustard, eggs, yellow onion, mayo, sour cream, celery, pickles, pickle juice, salt and pepper and stir to combine. Chill for another hour or longer