Place the potatoes in a saucepan. Add salt and cover with water. Bring to a boil and simmer for 20 minutes or until tender. Drain. Rinse under cold water. Let cool and set aside. Alternatively, you can steam the potatoes.
Meanwhile, steam or boil Brussels sprouts in salted water for 3 to 5 minutes, or until cooked. Cut in half if desired. Cool and set aside.
In a bowl, combine mayonnaise, celery salt, mustard, pickles and vinegar. Add pepper and set aside.
In a large bowl, toss potatoes with mayonnaise. Add the Brussels sprouts, celery, onions and eggs. Mix gently.
