Simple But Wonderful Classic Potato Salad - cooking recipe

Ingredients

2 lbs yukon gold potatoes (or a mix of the two!) or 2 lbs Red Bliss potatoes (or a mix of the two!)
1/2 - 1 cup diced celery
2 tablespoons chopped chives
1/2 cup mayonnaise
1 teaspoon Dijon mustard
2 teaspoons apple cider vinegar
1 teaspoon sugar
2 teaspoons celery seeds
1 -2 teaspoon lemon juice (to taste)
1 -2 teaspoon salt (to taste)

Preparation

Cut potatoes into small cubes and steam (not boil). Amount of time will depend on size of cubes, I cut mine pretty small so it only takes about 15 minutes. You want them to be cooked all the way through but not falling apart.
When the potatoes are done, empty into a cookie sheet and spread out to cool quickly (I will often use a cooling rack in the cookie sheet to let air circulate better- they cool surprisingly fast this way).
Whisk mayonnaise, mustard, cider vinegar, sugar, celery seed, 1 tsp lemon juice and 1 tsp of salt in a large bowl (use a larger size than you think you'll need so you can mix without making a mess of our counter and floor- learned this one the hard way -- ).
Add celery, chives and cooled potatoes to the bowl with the dressing.
Using a large spatula, slowly fold the ingredients together. This will take longer than regular stirring but will keep your potatoes in tact (especially if you over-steam your potatoes!).
Once well mixed, taste for seasonings. Add additional lemon juice and salt as needed.
Tastes best if you allow it to sit in the refrigerator for a couple of hours, but it's not necessary if you're in a time crunch.