Begin by placing the chopped potatoes into a large pot, filling with enough salted water to cover them completely. Bring to a rolling boil over high heat. Once boiling, lower the heat to medium-low and let the potatoes simmer gently until they are tender, approximately 10 minutes. Drain the water thoroughly, then return the potatoes to the pot to allow them to dry and cool.

In a spacious mixing bowl, combine the mayonnaise, finely chopped pickles, chopped hard-cooked eggs, red onion, and celery. Add in the mustard, apple cider vinegar, salt, and black pepper. Mix these ingredients until they are well blended and smooth.

Once the potatoes have cooled sufficiently, fold them into the mayonnaise mixture, ensuring each piece is evenly coated with the dressing.

For the best flavor experience, refrigerate the potato salad until it is thoroughly chilled. For optimal results, let it rest in the refrigerator overnight before serving. Enjoy this delightful, creamy salad as a side dish at your next gathering.