Put the potatoes in a saucepan and cover with water. Bring to a boil and simmer for 10-15 minutes.

Drain and run under cold water for 2 minutes. Transfer to a large bowl. Add in the vinegar and toss. Allow to cool 10 minutes.

Meanwhile, boil the eggs in a saucepan over medium high heat for 10 minutes. Drain and run the eggs under cold water until cool. Peel, chop, and set aside.

In a medium bowl whisk together the mayonnaise, sour cream, pickle brine, mustard, and sugar. Mix in the pickles, celery, and green onions.

Add the dressing to the cooked potatoes and mix well. Add in the chopped eggs, bacon, black pepper, and garlic cloves and gently stir to combine.

Cover and refrigerate at least 2 hours.

Sprinkle with paprika before serving.