Prep the celery and onion first. This can be done ahead of time for a very large batch and stored in the fridge until needed.

Fill your largest pot about halfway with water and bring to a boil. Plan to cook the potatoes in batches. If you scoop the potatoes out using a slotted spoon, you can re-use the water for a second batch.

Add a couple tablespoons of salt to the water, then add the potatoes. They are finished when a fork easily penetrates the potato. It's better to slightly undercook than overcook. Start checking around 12 minutes of cook time.

Remove the cooked potatoes to your largest mixing bowl and toss gently with a generous splash of apple cider vinegar.

Spread the potatoes out on a couple baking trays and allow them to cool to room temperature.

While the potatoes are cooling, mix up the remaining ingredients to make the dressing. (If not serving right away, reserve about a third of the dressing to add to the potato salad right before serving as the potatoes will soak it up as they sit).

When it's time to mix up the potato salad, work in batches and use your hands to gently mix the potatoes into the dressing.

Transfer to containers for transport to your party.