Directions

• Fill a medium pot with water and bring to a boil. Using a fine-mesh strainer, gently lower the eggs into the boiling water. Cook the eggs for exactly 10 minutes, then drain and immediately cool in an ice bath or under cold running water. Peel the eggs under water and store in the refrigerator if you aren’t using them right away.
• Cut the potatoes into bite-size pieces (about 1-inch cubes). Place the potatoes in a large pot. Add cold water to cover the potatoes by about 1 inch. Bring to a boil, then reduce the heat and gently simmer for 6 to 10 minutes, until the potatoes are just tender—they’re done when a paring knife easily pierces the center, but the potato doesn’t fall apart. Drain the potatoes and transfer to a large bowl. Add the lemon juice and salt while the potatoes are still warm and toss to combine. Chill in the refrigerator for about 20 minutes, until cool.
• In another large bowl, stir the celery, mayonnaise, pickles, chives, mustard, onion powder, and pepper to combine. Chop the hard-boiled eggs into bite-size pieces. Gently fold the potatoes and eggs into the mayonnaise mixture. Taste and adjust with more salt and/or lemon juice as necessary. You can store in the refrigerator for up to a few days, or serve immediately.