Put the potatoes in a pot of water and bring them to a boil. Cook for 10 minutes until tender.
Drain potatoes and let them cool for 10 minutes.
Hard-boil the eggs and cool them in ice water. Peel and slice the eggs.
4 eggs
Dice the onion and celery.
2 celery ribs, 1 red onion
Mix the mayonnaise, cider vinegar, sugar, yellow mustard, salt, pepper, and celery seed in a medium bowl.
1 cup mayonnaise, 1/3 cup cider vinegar, 1/4 cup granulated sugar, 2 tablespoons yellow mustard, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon celery seed
Mix the potatoes, eggs, onion, and celery in a large bowl. Pour the dressing over the top. Stir until the veggies are coated in the mixture.
Refrigerate for 1 hour before serving for the best flavor.
Notes
Reduce the amount of sugar if you prefer. Mayonnaise substitutes, like Miracle Whip, are sweeter than mayonnaise. So definitely consider cutting the amount of sugar if you are using that.
Yukon gold potatoes make the creamiest potato salad.
Add a few tablespoons of sweet pickle relish for even more tanginess.
Make sure not to overcook the potatoes. They are done when a fork goes in easily.