Cook Potatoes: Place the peeled and chopped potatoes in a 4-quart saucepan and cover with water. Bring to a boil over medium-high heat, then reduce heat and simmer until potatoes are tender, about 10 minutes. Drain and allow to cool slightly.

Prepare Dressing: In a large bowl, combine Hellmann's® Real Mayonnaise, vinegar, salt, sugar, and ground black pepper. Mix until well blended.

Combine Ingredients: Add the cooked potatoes, celery, onion, and chopped hard-boiled eggs (if using) to the dressing. Toss gently to combine, ensuring all ingredients are evenly coated.

Chill and Serve: Cover the bowl and refrigerate the potato salad for at least 2 hours to allow the flavors to meld. Before serving, garnish with chopped fresh chives, if desired. Serve chilled or at room temperature.