8 potatoes on the large side, the kind you would use for baked potatoes
6 boiled eggs
1 1/2 cups mayonnaise or to taste
3 stalks of celery diced
1 cup of diced yellow onion or to taste
2 tbsp of white wine vinegar
2 tbsp sugar
1 tsp salt
1 tsp pepper
1 tbsp mustard or to taste
Boil potatoes and eggs one day ahead of time and put in the refrigerator to cool. Potatoes should come to a boil and simmer for about an hour. But make sure you leave the skins on to prevent them from becomng mashed potatoes instead of the kind you can dice for potato salad the next day.
About an hour or so before you want to serve the potato salad peel and dice the potatoes. Cut up the eggs, the celery, and the onion. In a separate bowl mix the mayonnaise with all the other ingredients evenly. Then combine with the potato/egg/celery/onion mixture. Stir. Refrigerate before you serve.
Put plastic wrap over leftovers and seal with aluminum foil. Eat within a day or two.