Old-Fashioned Potato Salad - cooking recipe

Ingredients

2 lbs yukon gold potatoes
4 large hard-boiled eggs, divided
1 1/2 cups chopped celery
1/2 cup chopped yellow onion
1/2 cup mayonnaise (Hellmann's is my favorite. And, please, NOT reduced-fat or nonfat)
2 1/2 teaspoons fresh lemon juice (plus more, if needed)
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons ballpark-style yellow mustard (I like French's, NOT Dijon)
1 teaspoon kosher salt (plus more, if needed)
1/8 teaspoon cayenne pepper (ground red pepper)
1/4 cup chopped fresh flat-leaf parsley (Italian parsley)

Preparation

Bring a large pot with 3 quarts of water to a boil. While water is coming to a boil, peel and cut potatoes into 1-inch dice. Add diced potatoes to boiling water and cook about 10 minutes, or until tender (NOT mushy) when pierced with a knife. Remove and drain well in a colander.
Place potatoes in a large non-reactive bowl (a glass bowl is best), and cool to room temperature. Chop 3 of the hard-boiled eggs and add to the bowl with the chopped celery and onion. Mix well to blend.
Mash the remaining egg in a small bowl, then add the mayonnaise, 2 1/2 teaspoons of lemon juice, vinegar, mustard, 1 teaspoon of salt, and cayenne. Whisk well to blend. Add to the bowl with the potatoes and mix well to combine. Taste and season with a little more salt and lemon juice, if needed. Cover with plastic wrap and refrigerate until needed (Salad can be made 6 hours ahead, bring to room temperature for 30 minutes before serving).
When ready to serve, sprinkle with the chopped parsley.