Best Potato Salad

Review: I've been on the hunt to find my Gramma's potato salad recipe, and this is the closest I've found to it. It's fantastic, and it can be creamy or chunky!

Ingredients:
6-8 Yukon Potatoes
3tbs - White Vinegar
2 - Large Celery Stalks, diced
6 - Green Onions, diced*
5 - Hard Boiled Eggs, peeled & diced
1 1/2c - Mayo
1tbs - Yellow Mustard
1 1/2tsp - Celery Seed
Kosher salt & ground pepper
Paprika for garnish

*My mom hates green onions, so I use like 1/4c of yellow onion.

Directions:
1. Bring potatoes to a boil in a large pot with liberal salt.Cook 10-15 minutes or until cooked through. Drain and let cool until just able to handle.
2. Peel the skins and dice potatoes into a large bowl. Sprinkle with vinegar and let cool for 15 minutes.
3. Chop and add onion, celery and eggs.
4. Mix mayo, mustard and seasonings in a separate bowl. Mix well with potato mixture.
5. Top with additional egg slices and paprika.
6. Chill & Serve!

Credits:
FoodieCrush.com
How to Make the Best Potato Salad

I've tried making this recipe two separate ways, peeling/dicing the potatoes before I cook them, then peeling/dicing the potatoes after I cook them. If I peel before, the potatoes are a lot more mashed and the potato salad is more of a mashed up mix. If I peel after, the potatoes hold their shape more and it's more like chunks of potatoes rather than more mashed looking potatoes. They tasted exactly the same to me, just the appearance was different, so it's entirely up to what look you prefer.