Preparation

• Place the russet potatoes in a large pot and cover with cold water by about 2 inches. Bring to a boil and cook for 35-45 minutes until a fork easily pierces the largest potato. In a separate small pot, place eggs in cold water, bring to a boil, then remove from heat and let sit covered for 10 minutes.
• While potatoes cook, finely dice the celery, onion, and green bell pepper into similar-sized pieces. Finely grate the carrot. Peel the cooled hard-boiled eggs and chop them into bite-sized pieces. Measure out the mayonnaise, mustard, salt, celery seed, and white pepper into a bowl and whisk together to create the dressing base.
• Once potatoes are tender, drain and let cool just enough to handle. Remove the skins and cut into 1-inch cubes. Place the warm cubed potatoes in a large mixing bowl and sprinkle with 1 teaspoon of salt.
• Add the prepared celery, onion, bell pepper, grated carrot, and chopped eggs to the salted potatoes. Pour the prepared dressing mixture over everything and fold gently until evenly coated.
• Transfer the potato salad to a serving bowl and refrigerate for at least 1 hour before serving.
• Just before serving, taste and adjust seasoning with additional salt, pepper, or a splash of mayo if needed.