Peel potatoes and cut them into pieces.

Boil in salted water until soft. but solid. You should be able to run a fork through and not have it fall apart.

Drain and place in a bowl.

Peel and dice the onion.

Place the onion and the broth in a saucepan and bring to a boil.

Turn the heat down to low. Simmer for 2 minutes.

Pour boiling onion broth over the potato slices.

Let steep for 30 minutes, stirring occasionally.

Whisk together the sour cream, mayonnaise, and pickle water.

Season with salt, pepper and sugar.

Toss the potatoes with the sauce and pickles.

Stir in the chives.

Season with salt and pepper.

Refrigerate for 2 hours.

Sprinkle with the remaining chives and serve.