Put the whole potatoes in a large pot along with water to cover potatoes and 2 TB sea salt and bring to a boil.
Reduce to a simmer for 10 minutes (until they are just barely fork tender), and drain.
Cover the potatoes in the colander with a kitchen towel in the sink and let them “steam” for about 15 minutes.
Dump the potatoes out on your cutting board to cool a few minutes before cutting while you fix the dressing.
Whisk the sour cream, mustard, oil, lemon, honey, and seasonings in a small bowl.
Once the potatoes have cooled enough to handle, chop them into pieces to your liking – halved, quartered, or smaller and put them into your serving bowl.
Pour the dressing over the potatoes and combine. It will seem runny but it thickens up in the fridge as the potatos absorb the moisture.
Fold in the pickles and green onions.
Let the salad refrigerate for the flavors to come together for a few hours before serving.