Start by washing and peeling the potatoes. Cut them into uniform chunks.

Place the potatoes in a large pot, cover them with cold water, and add a pinch of salt. Bring to a boil over medium-high heat.

Reduce to a simmer for about 15-20 minutes.

Test the potatoes by piercing them with a fork. They should be tender but not falling apart.

Once cooked, drain the potatoes in a colander and let them cool for about 10 minutes.

In a mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Stir until smooth.

Once the potatoes are slightly cooled, add them to the dressing with the diced celery, green onions, and chopped eggs if using, and gently fold.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.

Stir the salad before serving. Enjoy!