Cook the Potatoes:

Place the peeled and chunked potatoes in a 4-quart saucepan; cover with water.

Bring to a boil over medium-high heat.

Reduce heat and simmer until potatoes are tender, about 10 minutes.

Drain and cool slightly.

Prepare the Dressing:

In a large bowl, combine Hellmann's® Real Mayonnaise, vinegar, salt, sugar, and ground black pepper.

Assemble the Salad:

Add the warm potatoes to the dressing mixture.

Gently stir in the sliced celery, chopped onion, and chopped hard-boiled eggs (if using).

Toss gently to combine all ingredients thoroughly.

Serve:

Serve chilled or at room temperature.