Place the washed potatoes into a sizable pot. Add water until it covers the potatoes by about 6 inches. Incorporate 1 tablespoon of salt and bring to a boil. Once boiling, reduce heat and maintain a steady medium boil for 30 to 40 minutes, testing for doneness with a fork.

In a separate pot, bring water to a boil and add 1 ½ tablespoons of white vinegar. Using a slotted spoon, gently lower the eggs into the boiling water and cook vigorously for 5 minutes, then turn off the heat and leave them in the hot water for 15 minutes.

Once done, cool the eggs slightly, crack the shells by gently shaking the pan, and peel them under running water. Chop the eggs into sizeable pieces and set aside.

In a medium bowl, mix together the remaining 1 ½ tablespoons of white vinegar, cider vinegar, chopped sweet onion, celery salt, white pepper, poppy seeds, sugar, Dijon mustard, and mayonnaise. Stir thoroughly and chill this dressing mixture in the refrigerator until ready to use.

Combine olive oil and canola oil in a small container or measuring cup.

After the potatoes are tender, drain them and keep them warm in the pot. Using a slotted spoon, transfer the potatoes onto a cutting board and chop them into bite-sized pieces. Place them in a large mixing bowl.

As you chop the potatoes, drizzle a quarter of the oil mixture over them, mixing gently to coat. Repeat until all potatoes are oiled evenly.

Add the chilled mayonnaise dressing to the warm potatoes and carefully toss to combine. Gently fold in the chopped eggs to maintain their integrity.

Spread the finished salad on a sheet pan, cover with plastic wrap, and refrigerate until it cools to below 40°F. When cool, move it to your serving dish and enjoy!

If serving outdoors, keep the salad in a shaded area and consider placing it over a bowl of ice to stay cool during the event. Remember to refrigerate any leftovers promptly!