Cold Potato Salad

This for me is the classic cold potato salad recipe.  I absolutely hate sweet pickle relish, particularly in potato, egg, or tuna salad, so you won't find it in this recipe.

8 medium to large red, yukon gold, or russet potatoes
8 celery stalks
1 small red onion
4 hard boiled eggs
1 cup Mayonnaise
2 Tablespoons Dijon Mustard
1 Tablespoon salad oil
1 Tablespoons white wine vinegar (I didn't have, so I just used white wine)
1 teaspoon salt
1/4 teaspoon ground black pepper

Scrub and boil potatoes till a fork pierces easily, about 35-45 minutes. Remove potatoes and add eggs, bring back to a boil, put on lid, turn off heat, and let eggs sit for 20 minutes.  Remove eggs, and place in an ice water bath.  Under cold running water slide off potato skins, rinse and set aside.  Finely chop celery and onions, mix remaining ingredients.  Cube potatoes, and one-at-a-time toss with dressing.  Refrigerate the salad, till ready to eat, the longer the better (at least 4 hours).  Before serving, peel the eggs, dice, and toss with salad.  I found the eggs infinitely easier to peel after being in the fridge overnight.