Use a potato that holds its form when cooked - red skinned or yellow work well. Peeling is personal preference. I used English Bread and Butter pickles I made last summer - just a little tang. I'll share that recipe later - but it involves horse radish.
8 cups cubed potatoes
3/4 cup diced Bread and Butter Pickles
1/2 tsp garlic powder
1/2 tsp celery salt
2 Tbl Mister Mustard
1/4 cup mayonnaise
1/4 cup Greek Yogurt
Boil or roast the potatoes until soft. Cool slightly. Mix remaining ingredients and stir into potatoes.
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