Instructions: Wash and scrub the potatoes. Quarter each potato, or if using slightly larger potatoes, cut each into 1/2- to 1-inch cubes. Place the potatoes in a large pot and cover with cold water. Bring to a boil, then reduce the heat to medium. Cook the potatoes about 20 minutes or until tender, but still holding their shape. Remove from the heat and drain the potatoes thoroughly. Cool and place in a large serving bowl. Chill the potatoes in the refrigerator.

Peel the hard-cooked eggs and cut them into wedges. Set aside.

When the potatoes are cool, add the celery and chives to the bowl. In a small bowl, whisk together the dressing ingredients. Adjust seasonings as necessary. Pour the dressing over the potato mixture and toss gently to coat. Add in the egg wedges and toss again. Season the salad with salt, pepper and, if desired, celery seed.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.