Begin by thoroughly peeling and dicing the Russet potatoes into uniform chunks. Place them in a pot and cover with cold water. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes until fork-tender.

Drain the potatoes and transfer them to an ice bath for 5-10 minutes to cool quickly.

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

Gently fold the cooled potatoes into the dressing. Add diced celery, diced onion, and chopped hard-boiled eggs, and mix well.

Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours.

Before serving, stir the salad gently and adjust seasoning as needed.