Combine the potatoes with enough water to cover in large saucepan. Bring to a boil. Boil
until tender but not mushy; drain. Chill in refrigerator. Peel potatoes and coarsely chop.
Combine mayonnaise, sour cream, mustard, vinegar, salt, sugar and pepper in a bowl and
mix well. Stir in celery, red onion, green pepper, pimento and jalape?o. Fold in potatoes,
eggs and pickle relish. Chill, covered, until serving time. The flavor is enhanced if chilled
overnight. Garnish with paprika.