Cook potatoes in salted, boiling water (on medium high heat) until just done but not falling apart and cool them completely before cutting. Peel potatoes and cut them into ½ inch cubes and add to a large mixing bowl.
Dice corned beef and pickles and add it to the mixing bowl. Gently stir to mix.
Add mayo, sour cream, mustard, dill weed, salt and pepper. Gently stir until all ingredients are completely incorporated.