Cut to bite size; cooked in boiling, salted water until done but not mushy. Prepare potatoes as described above. Strain potatoes and transfer to mixing bowl. While still hot, add vinegar and onion and toss gently. Allow to cool to room temperature then fold in remaining ingredients. May be served immediately or chilled and served cold.
I do not like my potato salad to be dry, so you may find the need to adjust the mayonnaise or sour cream to fit your taste.