Step 1

Cook Potatoes. Place peeled and cubed potatoes and 2 teaspoons of kosher salt in a large saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, reduce the heat and simmer until potatoes are tender, about 10 minutes.

Step 2

Drain and Dry. Once the potatoes are fork-tender, drain them in a large colander, and then place them back into the hot pan. Let them sit in the pan, off the heat, for 2-3 minutes to let the residual liquid evaporate.

Step 3

Make Dressing for Potato Salad. In a large mixing bowl, whisk together 1 cup mayonnaise, 1 tablespoon white distilled vinegar, and 1 ½ teaspoons kosher salt.

Step 4

Fold in Celery, Onions, Eggs, and Potatoes. Add the diced hard boiled eggs, diced celery, minced onion, and potatoes to the mixing bowl with the prepared dressing. Use a gentle hand to fold together to evenly coat the potatoes with the dressing.

Step 5

Chill and Serve. Cover the dish and chill for at least 4 hours prior to serving. Serve cold with a sprinkle of pepper and minced parsley if desired.