Creamy Potato Salad

Step 1

Place the cubed potatoes in a large pot, cover with cold salted water, and bring to a boil.

Step 2

Cook for 10-12 minutes, until the potatoes are fork-tender, then drain and let cool for 10 minutes.

Step 3

In a large bowl, whisk together the mayonnaise and mustard.

Step 4

Add the cooled potatoes, chopped hard-boiled eggs, and diced celery to the bowl.

Step 5

Gently fold everything together until evenly coated, being careful not to mash the potatoes.

Step 6

Season with salt and pepper, then cover and refrigerate for at least 1 hour before serving.