In a large pot, combine the potatoes with 1 tsp of salt and enough water to cover by 1 inch. Bring to a boil. Lower the heat and simmer until the potatoes are fork tender, 10 to 12 minutes. Drain and let cool slightly.

In a bowl, whisk together the mayonaise, sour cream, butter milk, mustard, pickle juice and hot sauce.

Add the garlic, dill, 1/2 tsp salt, pepper, cayenne and whisk to combine.

Place th potatoes in alarge bowl and add thedressing, tossing to coat evenly.

Add the eggs, pickles, onions and toss to combine. Adjust seasoning to taste.

Refrigerate until cool, 2 to 3 hours, before serving.