Cook the peeled and diced potatoes in a large pot of boiling water for 10–15 minutes until fork-tender. Drain and cool at room temperature for 20 minutes.

In a mixing bowl, combine mayonnaise, white vinegar, yellow mustard, salt, and black pepper. Whisk until smooth and creamy.

Once cooled, gently fold the potatoes into the dressing. Add diced celery, onion, and chopped eggs. Mix until evenly coated.

Cover the salad tightly and refrigerate for at least 4 hours (preferably overnight) to allow flavors to merge.