In a large pot, cover the potatoes with water and add the salt. Boil until potatoes are tender when pierced with a fork. Do not overcook -- potatoes should not be mushy.
Put the chopped potatoes, eggs, onions, celery, and pickle in a large bowl.
Mix together the Miracle Whip, mustard and vinegar, sugar and stir until smooth. Pour mixture over the chopped vegetables and gently fold to coat the vegetables. Chill several hours or overnight before serving.