Peel potatoes, wash, and cut into 1- 1 1/2 inch cubes. Place in a medium size saucepan and cover with water. Bring to a boil, lower heat to medium, and cook until potatoes are fork tender but not overcooked and mushy. Drain water and place back in the saucepan to cool. Place the eggs in a small saucepan, cover with water, and bring to a boil. Cook 8 minutes. Remove from the water and allow to cool. Peel the eggs. Chop 3 of the eggs; slice the remaining egg; set aside.

In a large mixing bowl, place the mayonnaise, mustard, lemon juice, salt, pepper, and celery. Stir together to combine all ingredients. I start with 1 cup of the mayonnaise and add more as needed. I also start with 1 Tablespoon of mustard and add to desired taste.

Add the potatoes and the chopped egg; fold carefully to combine with the other ingredients. Transfer to a serving dish. Garnish with sliced egg and refrigerate until ready to serve.