Bring two pots of water to a boil. In one pot boil your potatoes for about 30-40 minutes, or until fork can easily pierce through the potato, but not too soft that they just fall apart. Drain water off of potatoes and let them cool (I usually put the potatoes in the fridge to cool).

In the second pot of water you will need to boil your eggs. Once the water is boiling, let it boil for about 10 minutes. Then turn the heat off and drain the water and place the eggs in an ice bath for 10 minutes.

Once your potatoes are cool, peel and dice. Place diced potatoes, diced celery, and pickles in a large bowl.

Dice the eggs and add them to the bowl (sometimes I will set aside 1 egg and slice it to put on top of the potato salad for presentation – totally not necessary, it's just what my mom always did).

In a separate small bowl, mix your mayonnaise, mustard, sugar, vinegar all together.

Pour your sauce over the potato mixture in the big bowl and gently fold together.

Add salt and pepper to taste. If it is dry, you can add more mayo to get it the texture you like.

Top with Salad Supreme seasoning. As mentioned before, you can also save 1 hard boiled egg to slice and add it to the top.