This is basically the recipe my mom taught me ages ago

Instructions:

1. Boil the potatoes
Place the diced potatoes in a large saucepan and cover with cold water.
Bring to a boil over medium heat, then reduce heat to a simmer.
Cook for 10–15 minutes, or until the potatoes are fork-tender.
Drain and let cool completely (refrigeration speeds this up).
2. Prepare the eggs and vegetables
Chop the hard-boiled eggs into small pieces.
Thinly slice the scallions.
Finely dice the sweet cucumbers.
3. Assemble the salad
In a large bowl, combine the cooled potatoes, eggs, scallions, and cucumbers.
In a small bowl, whisk together the mayonnaise, mustard, and celery seeds.
Pour the dressing over the potato mixture and gently toss until evenly coated.
Season with salt and pepper to taste.
4. Refrigerate and serve
For best flavor, refrigerate for at least 1 hour before serving.
Enjoy as a side dish for barbecues, picnics, or family dinners!
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Source: Adapted from Taste of Home
This creamy, flavorful potato salad is a crowd favorite—try it and enjoy this Southern classic! Let me know how you like it. Happy cooking!