Creamy Potato Salad

In 4-quart saucepan, place potatoes, 2 teaspoons salt, and enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 10 to 15 minutes or until potatoes are fork-tender. Drain; cool slightly.

Meanwhile, in large serving bowl, combine vinegar, sugar, mustard, pepper, and remaining 1/2 teaspoon salt.

When potatoes are cool enough to handle, cut each into quarters or eighths if large. Add warm potatoes to dressing in bowl; gently stir with rubber spatula until well coated. Let potato mixture stand 30 minutes to absorb dressing, stirring occasionally.

Gently stir mayonnaise and celery into potato mixture until evenly coated. Serve warm or cover and refrigerate up to 1 day to serve cold.