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In a large saucepan, combine potatoes and 1/4 teaspoon salt; add enough water to cover. Bring to a boil; reduce heat. Simmer, covered, for 20 to 25 minutes or just until tender. Drain; cool slightly. If desired, peel potatoes. Cube potatoes.
Meanwhile, for dressing, in a large bowl, combine mayonnaise, mustard, 1/2 teaspoon salt and pepper.
Stir celery, pickles and onion into dressing. Add potatoes and eggs; stir gently to coat. Cover and chill for 6 to 24 hours. If desired, garnish with celery leaves.