Put the potatoes in a large pot and cover with cold, salted water. Bring to a boil, then reduce heat and simmer until a fork slides in easily, about 15 to 20 minutes. Start checking at 15 minutes to avoid overcooking.

Drain the potatoes and let them cool until you can handle them. Cooling briefly prevents the dressing from becoming greasy.

When cool enough, peel if you prefer and cut into bite-sized pieces. Leaving the skins on adds color and texture.

In a large bowl, whisk together the mayonnaise, apple cider vinegar, and Dijon mustard until smooth. Taste and adjust vinegar or mustard if you want more tang.

Add the chopped potatoes, diced celery, diced red onion, and chopped hard-boiled eggs to the dressing.

Season with salt and pepper. Gently fold everything with a large spoon until the potatoes are evenly coated. Avoid overmixing so the potato pieces stay intact.

Cover the bowl and refrigerate the potato salad for at least one hour to let the flavors meld before serving.