• Fill a large pot with water and 1 T salt and bring it to a boil.
• While the water is starting to boil, peel potatoes and if they are large, cut in half.
• Drop potato pieces into the boiling water and cook for 15 minutes. It's always good to check them and move them around so they boil evenly.  
• Note: When a pointed knife goes in with a little resistance, they are done. Don't overcook.
• Take the potatoes out of the pot with a slotted spoon and lay the pieces out on the counter to cool.
• Once the potatoes are cool, cut the potatoes into one inch pieces or smaller.

To make the dressing:

• Chop the onion into small pieces. Consider that these will be in the potato salad so you want them to be bite size but not tiny dices.
• Chop the celery into a small dice.
• Chop the pickles into a small dice.
• Chop the boiled eggs into bite size pieces.
• In a large bowl, add all dressing ingredients depending on if you like it more wet or dry. (Start with 1 cup of mayo but feel free to add more if you like it to be a wetter potato salad)
• Add in the mustard.
• Sprinkle in a seasoning such as salt and pepper, according to taste
• Mix well.
• Gently fold in potatoes until they are fully coated with the dressing.