Wash and scrub the potatoes thoroughly, leaving the skins on for added texture.

Cut the potatoes into bite-sized chunks for even cooking.

Place the potatoes in a pot of salted water and bring to a boil.

Reduce the heat and simmer until the potatoes are fork-tender but still firm.

Drain the potatoes and let them cool slightly.

While the potatoes are cooking, dice the celery and finely chop the onion.

In a mixing bowl, combine the warm potatoes with the diced celery and chopped onion.

Add the chopped hard-boiled eggs to the mixture.

Pour in Hellmann's mayonnaise, starting with half a cup and adjusting to taste.

Gently toss the ingredients to combine without mashing the potatoes.

Season with salt, pepper, vinegar, and Dijon mustard, then mix gently again.

Chill the salad in the refrigerator for at least 1 hour before serving.