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1. Wash and chunk potatoes into quarters or sixths and put them in a big pot to boil. I leave the skin on for extra color and texture in the finished product (and to save time), but feel free to peel if you'd like. Be sure not to cut them too small or they'll overcook and turn in to mashed potatoes in the end.
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2. Cover the pot and let the potatoes boil for 20-30 minutes. They're done when you stick a fork in them and they break or crack a bit around the fork. Be sure not to overcook.
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3. Boil eggs for about 15 minutes. When they're done, put them into a bath of cold water to stop them from continuing to cook (and turning grey around the yolk).
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4. Dice the celery and onion and put them into a big bowl. This is going to be the bowl that you end up actually making the potato salad in, so I'm not joking when I say big!
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5.In a small bowl, mix together the mayo, mustard, vinegar, salt and pepper.
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6. Drain the potatoes and chop them into about 1/2 in. cubes. This is sort of messy, but they don't have to be pretty. Also, be sure not to cut them too small, because you'll be stirring everything together, and again, we don't want to end up with mashed potatoes.
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7. Put the potatoes in the bowl with the celery and onion. Next, pour on the sauce and mix it all together thoroughly. The key is to mix it all together while the potatoes are still warm. As they cool, the potatoes will absorb the sauce and all that flavor.
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8. Chop up the eggs into pieces small enough so that you can get both egg and potato on your fork at once. So, yeah..you know...that size
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9. Once all of the ingredients (minus the eggs) are thoroughly mixed together, fold in the eggs. Eggs are obviously fragile, so we don't wanna get to crazy here.
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10. Once the eggs are mixed in, cover it, and put it in the fridge to cool completely. Then, there you have it! Delicious, summery, perfect potato salad!
