Cooking potatoes:Rinse potatoes and place them in a pot. Fill the pot with cold water, making sure potatoes are covered. Bring the pot to boil and lower the heat to medium. Cook until potatoes are tender. (You can stick a fork into the middle of a potato to test it.) Drain off water and let potatoes cool to room temperature.
Cooking eggs:Place eggs into the pot and add cold water to it. Add just enough water to cover the eggs. Heat up the eggs and water over medium-high heat until water comes to a roaring boil. Immediately cover with a lid and take off heat. Let eggs sit in the hot water, covered with a lid, for 10-13 minutes. Drain off water and let eggs cool to room temperature.
Peel potatoes and eggs.
Dice potatoes and eggs into small cubes and add to a large mixing bowl.
Dice pickles, onion, and celery into even sized pieces and add it to the mixing bowl as well. Gently mix everything together with a wooden spoon.
In a small bowl, combine mayo, mustard, vinegar, salt, and pepper and mix well. Add the mayo mixture to the potato mixture and mix everything together.
Serve right away or cover and refrigerate until ready to serve.
Notes
Potatoes: For this potato salad, I always recommend russet! It’s not as starchy as some others so it won’t turn into glue while you’re trying to cut them. These potatoes are also smooth, fluffy, and tender, which makes them perfect for this potato salad.
Make ahead: cook potatoes and eggs ahead of time and store them in the refrigerator for a couple of days if needed. Make sure to drain the cooking water off. Store cooked potatoes and eggs in an air-tight container, in the refrigerator.
Storing: Store leftover potato salad in an airtight container in the refrigerator for 3-4 days. Make sure to keep the container covered nice and tight either with the lid or plastic wrap. If using plastic wrap, make sure to use a new sheet after each time you open it.