Paul'S Potato Salad - cooking recipe

Ingredients

5 medium potatoes
1 dz. large eggs (or to taste)
1 small can sliced black olives (mostly drained)
1 small can sliced green olives (mostly drained)
1 bunch green onions, thinly sliced
2-3 celery stalks, chopped
1 -12 oz. jar mayonnaise
Mustard to taste
Salt, pepper, and Cajun seasonings to taste

Preparation

Boil clean unpeeled potatoes and eggs together until potatoes are to desired firmness.
Cool potatoes and eggs in cool water until comfortable to handle.
Rub the peeling off potatoes using fingers (faster than with knife!).
Remove eggshells from eggs. Dice or mash eggs and potatoes in large bowl along with rest of ingredients and mix well.
Chill (or serve room temperature) and serve.
Even better the next day!