Place the cubed potatoes and whole eggs in a large pot and cover with cold water. Stir in 2 tablespoons salt. Bring water to a boil and then turn down to a simmer.
After 12 minutes, remove the eggs. Continue simmering potatoes for 3 to 5 more minutes or until tender. Drain potatoes and allow to cool.
While the potatoes and eggs are cooling, make the dressing. Mix together the mayonnaise, sour cream (or yogurt), vinegar, sugar, mustards, pickles, dill, salt, garlic powder, and pepper until smooth. Dice the eggs and add to the mayonnaise mixture, then pour the dressing over the potatoes and stir gently until they are evenly coated. Allow to chill for several hours before serving. Garnish with additional dill, if desired.