2 pounds red skinned potatoes (3 to 4 medium), peeled and cut into 3/4-inch cubes
table salt
2 tablespoons distilled white vinegar or 2 Tbsp. Italian dressing
1 medium rib celery, chopped fine (about 1/2 cup)
¼ cup finely chopped red onion
½ cup mayonnaise or Miracle Whip
1 tsp. French’s mustard
1 teaspoon celery seed
Salt and pepper to taste
2 large hard-cooked eggs, peeled and cut into 1/4-inch cubes (optional)
Place potatoes in large saucepan and add water to cover by 1 inch. Bring to boil over medium-high heat; add 1 tsp. salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 8-10 minutes. Be careful to not overcook them. You don’t want them to be mealy and fall apart.
Drain potatoes and transfer to large bowl. Add vinegar and, using rubber spatula, toss gently to combine. Let stand until potatoes are just warm, about 20 minutes.
Meanwhile, in small bowl, stir together celery, onion, mayonnaise, mustard, celery seed, pepper and teaspoon salt. Using rubber spatula, gently fold dressing and eggs, if using, into potatoes. If you find the potato salad a little dry for your liking, add up to 2 tablespoons more mayonnaise.
Cover and refrigerate until chilled, at least an 1 hour; serve.