Wash the Yukon Gold potatoes and cut them into even 1-inch chunks for uniform cooking.

Place the potato chunks in a large pot and cover with cold water, then bring to a boil over medium-high heat and cook until fork-tender, about 15 minutes.

Drain the cooked potatoes in a colander and let them cool completely at room temperature, about 20 minutes.

In a mixing bowl, whisk together mayonnaise, apple cider vinegar, and Dijon mustard until smooth.

Finely chop the celery and red onion and add to the dressing mixture.

Add the cooled potatoes and chopped hard-boiled eggs to the bowl and gently fold together to coat, taking care not to break up the potatoes.

Season the salad with salt and pepper to taste, mixing gently to combine.

Cover the potato salad and refrigerate for at least 1 hour, up to overnight, to allow the flavors to meld before serving.