Cook whole potatoes in boiling water until just tender, about 20 minutes. Drain in a colander and cover with a towel for 10 more minutes. Once cool enough to handle, cut in half (or quarters if the potatoes are larger).

While potatoes are cooling, in a large bowl, mix together sour cream, mayonnaise, mustard, dill, salt and pepper.

Add potatoes to bowl and toss well with sour cream mixture.

Stir in chopped eggs and chives. Cover; refrigerate at least 3 hours before serving. Garnish with additional chopped dill or chives as desired.