Peel and dice potatoes into cubes (I just cook my potatoes whole and let them cool before I handle them, and I leave my skins on).
Place potatoes into a large pot of water.
Boil for about 20 minutes or until fork tender.
Take care not to overcook potatoes, you don’t want them overly mushy.
Add potatoes, celery, and onion and stir gently.
Stir in eggs (I used a dozen eggs, but I love them in potato salad).
Cover and refrigerate at least 4 hours to blend flavors and chill (good luck with that one).
If you notice the salad is a little dry when you are ready to serve, just add a little more mayonnaise and chicken stock and it will restore the creaminess of your potato salad.
