A delightful potato salad with a creamy and tangy dressing, perfect for any occasion.
Boil the potatoes in a large pot of salted water until tender, then drain and let cool.
Cut the potatoes into even-sized pieces to ensure they cook evenly.
Dice the cooled potatoes into bite-sized pieces and place them in a large mixing bowl.
Let the potatoes cool completely to avoid them breaking apart when mixed.
Add the diced onion and celery to the bowl with the potatoes.
For extra crunch, you can chill the celery before dicing.
In a separate bowl, whisk together the mayonnaise, vinegar, sugar, salt, and pepper to make the dressing.
Taste the dressing and adjust the seasoning to your preference.
Pour the dressing over the potato mixture and gently toss to combine.
Mix gently to avoid mashing the potatoes.
Chop the hard-boiled eggs and sprinkle them over the salad as a garnish.
For a decorative touch, slice the eggs and arrange them on top.
Chill the salad in the refrigerator for at least one hour before serving.
Chilling allows the flavors to meld together for a better taste.
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