In a large pot, bring the potatoes to a boil along with 2 teaspoons of the salt. Reduce the heat to a simmer and cook until the potatoes are fork tender. Approximately 10-12 minutes. Drain the potatoes.
While the potatoes are cooking, dice the celery, onion, pickles, eggs, and celery leaves.
In a small bowl, whisk together the mayonnaise and Dijon mustard. Set aside.
Add the potatoes to a large bowl and gently stir in the diced celery, diced onion, diced pickles, garlic powder, and the remaining salt and pepper.
Gently stir the mayonnaise and Dijon into the potatoes, making sure not to break up too many the potato pieces.
Top the potato salad with the chopped eggs, and the chopped celery leaves.
Chill at least 4 hours before serving, or overnight is best.
Tools and equipment:
large saucepan, chef's knife, cutting board, wooden spoon, whisk, medium bowl, measuring cups, measuring spoons, large bowl, colander.
Note: This potato salad is best chilled for at least 4 hours before serving, but overnight is best.
Never leave a mayonnaise-based potato salad sitting out at room temperature for more than 2 hours. If the temperature outside is HOT, never leave a mayonnaise-based potato salad sitting out for longer than 1 hour.