Potato Salad (still tweaking)

•  3 lbs russet potatoes, peeled and cubed
• 3 T  white distilled vinegar
• 1 T table salt
• 1/2 large onion, diced
• 2 ribs celery, sliced
• 4 hard boiled eggs, diced
• 1 1/4 cup mayo
• 1 T yellow mustard
• 1 T Dijon mustard
• 1 small shallot, minced
• 3 T apple cider vinegar
• heaping 1/2 tsp sugar
• 1 t salt
• 1/2 t pepper

• Place potatoes in large pan and add water to cover by 1 inch of water. Add 3 T white distilled vinegar to the water.
• Bring to boil over medium-high heat; add 1 TB table salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 5- 8 minutes.
• Drain potatoes, transfer to large bowl, and let the potatoes cool completely.
• Meanwhile, in small bowl, whisk together the mayonnaise, mustards, shallot, vinegar, sugar, salt, and pepper.
• Using rubber spatula, gently fold dressing into potatoes, eggs, celery, and onion.
• Cover and refrigerate until chilled; serve.