Into a large pot, add the potatoes and enough water to cover by 1-inch. Bring to a simmer and cook until just fork tender, about 10-12 minutes. Drain in a colander and transfer to a large mixing bowl.

Add the apple cider vinegar and 1/2 teaspoon of salt, then toss to coat. Set the potatoes aside for 10 minutes, until cooled slightly.

In a small mixing bowl, whisk together the mayonnaise, sour cream, pickle brine, mustard, and sugar.

Stir in the pickles and celery. Season with the remaining 1/4 teaspoon of salt and ground black pepper.

Pour the dressing over the cooked potatoes and toss gently to thoroughly coat.

Cover and refrigerate for at least 2 hours, up to overnight. Sprinkle with paprika and serve chilled.