Wash and scrub the potatoes. Peel them and cut into large bite-sized cubes.Place the potatoes inside a medium-sized pot. Add enough water to cover the potatoes with at least one inch of water.
Bring the water to a boil over medium-high heat; reduce to simmer. Keep the water at a gentle simmer. Cook until the potatoes are fork tender (tender all the way through when pierced with a fork), about 8 to 12 minutes. The cooking time depends on the size of your cubes and the type of potatoes.
At this time, boil the eggs, if adding to the recipe.
Drain the potatoes well and transfer them to a large mixing bowl. Add the onions and pickles to the potatoes and gently toss.
In a separate small bowl, stir in mustard and mayonnaise until lumps are smooth. In another separate small bowl, mix vinegar and sugar, until sugar is dissolved. Once the sugar is dissolved add it into the bowl with the mustard mayonnaise mixture. Combine well.
Pour the dressing mixture over the potatoes, onions, and pickles. Stir carefully, trying not to mash-up the potatoes too much. Sprinkle in the celery seed and stir in until well-combined*.
Peel and slice hard-boiled eggs. Cut into slices and top the potato salad, if desired.
*This is a mix to taste recipe and the amount of dressing you make up will depend on the size of the potatoes. You will need to taste the potato salad and adjust seasoning to your taste. Don't be afraid to add more pickle, onions, dressing or celery seed. Use your best judgment as to how you want it to taste.
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