Irish Potato Salad

Cut baking potatoes into 1-inch cubes, leaving the skin on for texture and nutrients.

Place cubed potatoes in a large pot, cover with cold salted water, and bring to a boil over high heat.

Reduce heat to medium and simmer until potatoes are tender but still firm, approximately 10-12 minutes; they should be easily pierced with a fork but not falling apart.

Drain potatoes in a colander and transfer to a large mixing bowl while still warm.

Drizzle warm potatoes with red wine vinegar and toss gently to coat; the vinegar will be absorbed while the potatoes are still warm.

Add chopped celery, diced sweet onion, and chopped hard-boiled eggs to the potatoes, stirring carefully to distribute evenly.

Fold in mayonnaise gently until all ingredients are coated and well combined; avoid overmixing to maintain the texture of the potatoes and eggs.

Season with salt and fresh ground pepper to taste, stirring once more to blend seasonings throughout.

Allow the salad to cool to room temperature, then refrigerate for at least 30 minutes before serving to allow flavors to meld.