Start by washing the potatoes thoroughly. Peel them and cut them into uniform cubes for even cooking.

Place the potatoes in a large pot, cover them with water, and add a pinch of salt. Bring to a boil and then reduce the heat to simmer. Cook until tender, about 15-20 minutes.

Once cooked, drain the potatoes in a colander and set them aside to cool.

While potatoes cool, mix the mayonnaise, mustard, and a pinch of salt and pepper in a large mixing bowl.

Once the potatoes are cooled, add them to the bowl with dressing, followed by chopped celery, onion, and pickles. Stir gently to coat the potatoes without mashing them.

Add more salt and pepper if desired. If using hard-boiled eggs, fold them in carefully.

Cover your potato salad and let it chill in the refrigerator for at least 30 minutes before serving.