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Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.
In a bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, relish, celery, green onions, and hot sauce. Season with dill, garlic powder, red onion, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving. but taste first to make sure you have enough salt and pepper.