Cook the Potatoes: In a large pot, cover the red potatoes with cold water and add salt. Bring to a boil, then simmer for 15-20 minutes until fork-tender.

Prepare the Ice Bath: Fill a large bowl with ice and water. Once potatoes are cooked, drain and plunge into the ice bath for 10 minutes.

Steam the Eggs: In a saucepan, steam the eggs for 15 minutes. Cool in an ice bath before peeling.

Make the Dressing: Whisk together mayonnaise, sour cream, and Dijon mustard until smooth. Adjust flavor with salt and pepper.

Chop the Ingredients: Cut the cooled potatoes into bite-sized pieces and chop the eggs into small cubes, preserving texture.

Combine the Salad: In a mixing bowl, combine potatoes, eggs, celery, red onion, dill, and chives.

Dress and Toss: Pour the dressing over the ingredients and gently toss. Season with salt and pepper.

Chill and Serve: Refrigerate for at least 1 hour before serving to meld flavors. Stir before serving and garnish with fresh herbs.