Russet potatoes are used in this recipe because of the way they absorb the vinegar. Substituting red or yukon gold is not recommended unless you change the method (put the vinegar in the dressing, not over the hot potato) and then you might as well just use a different recipe because the end product won't be as good. Also, if you want to reduce the sodium, cut the salt that is added to the boiling water in half (or omit it if you must) but the celery salt is part of what adds to the intensity and depth of flavor. ENJOY!!!
Place potatoes in large pot and cover with cold water by 1". Bring to a boil over medium-high heat and add 2 Tbsp. salt, reduce heat to medium and simmer, stirring once or twice, until potatoes are tender, about 7-8 minutes. DO NOT OVERCOOK!! When testing for doneness simply taste a piece. It should still have a little bit of firmness in the center (al dente) There will be some carryover cooking as they cool. Overcooked potatoes will be mealy and break apart when mixing.
Drain potatoes and transfer to a large bowl. Drizzle the vinegar over the hot potatoes and using a rubber spatula, toss gently to combine. Let stand until potatoes are just warm, about 20 minutes.
Meanwhile, in a small bowl, stir together everything else but the eggs and mix well.
Add the dressing to the potatoes and using the rubber spatula start gently folding together. When about halfway mixed, add the eggs and finish. Cover and refrigerate until well chilled.