Cut the potatoes into large chunks. Place them in a pot of salted water to cover and bring to a boil. Reduce the heat and simmer until tender, about 15 minutes. Drain.
When the potatoes are cool enough to handle, cut them into small pieces, about 1-by-11/2-inches, and place them in a bowl. Add the eggs and the bell pepper and toss together gently with a rubber spatula.
In a separate bowl, combine the sour cream, mayonnaise and relish. Toss this dressing gently with the potatoes, season generously with coarse salt and pepper and serve.