Place potatoes in a pot, cover with cold water. Bring to boil, salt water and cook potatoes to just fork-tender. Drain and return to hot pot to dry; cool to room temp.
Combine buttermilk with sour cream, pickle juice, hot sauce, garlic, herbs, salt and pepper. Add potatoes and chopped onion, celery and peppers; stir to combine. Garnish salad with chopped pickles.