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Place 2 pounds russet potatoes, peeled and cut into ¾-inch cubes in large saucepan and add water to cover by 1 inch. Bring to boil over medium-high heat; add 1 tablespoon table salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 8 minutes.
Drain potatoes and transfer to large bowl. Add 2 tablespoons distilled white vinegar and, using silicone spatula, toss gently to combine. Let stand until potatoes are just warm, about 20 minutes.
Meanwhile, in small bowl, stir together ½ cup mayonnaise, ½ cup finely chopped celery, 3 tablespoons sweet pickle relish, 2 tablespoons minced red onion, 2 tablespoons minced parsley, ¾ teaspoon dry mustard, ¾ teaspoon celery seeds, ¼ teaspoon pepper, and ½ teaspoon salt.
Using silicone spatula, gently fold dressing and 2 hard-cooked eggs, peeled and cut into ¼-inch cubes, if using, into potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve. (Potato salad can be covered and refrigerated for up to 1 day.)