Step 1

Place the diced potatoes in a large stockpot and add enough water so that the potatoes are covered by 1 inch.  Cook over medium-high heat until the water reaches a boil.  Then reduce heat to medium to maintain the simmer, and continue cooking the potatoes for 5-8 minutes or until the potatoes pierce easily with a fork.

Step 2

Drain the potatoes in a colander.  Then return the potatoes to the stockpot, drizzle evenly with the vinegar, and let the potatoes rest for 20-30 minutes or until cool enough to handle.

Step 3

Meanwhile, whisk together the mayo, celery salt, mustard and pickle relish in a medium bowl until evenly combined.

Step 4

Once the potatoes are ready to go, add in the mayo mixture, diced eggs, celery and onion.  Toss gently until evenly combined.

Step 5

Taste and season with salt and pepper, to taste.  (Also feel free to add in a tablespoon or two of pickle juice if you would like.)

Step 6

Transfer the potato salad to a serving bowl, cover, and refrigerate for 1-2 hours to chill.

Step 7

Serve chilled, or refrigerate in a sealed container for up to 3 days.