Begin by peeling and dicing your Russet potatoes into uniform 1-inch cubes. Place them in a large pot and cover with unsalted water. Bring to a rolling boil and cook for about 10–15 minutes, or until fork-tender. Drain and let cool completely.

In a large mixing bowl, combine mayonnaise, white vinegar, and yellow mustard. Add salt and black pepper, and whisk until smooth and creamy.

Once the potatoes are cooled, gently add them to the dressing along with diced celery, diced onion, and chopped hard-boiled eggs. Use a spatula to fold everything together gently, keeping the potatoes intact.

Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours to allow the flavors to meld together.

Before serving, stir the salad gently, taste, and adjust seasoning if necessary. Enjoy your Ultimate Potato Salad!