Warm Or Cold Potato Salad - cooking recipe

Ingredients

6 medium to large potatoes
1/2 c. chopped celery
1/4 c. chopped onion
1/4 c. chopped dill pickle
8 to 10 Spanish olives, chopped
2 hard-boiled eggs
1/2 tsp. dill weed
1/2 c. mayonnaise
black pepper to taste

Preparation

Peel and dice potatoes.
Salt to taste.
Boil until well done. Drain.
Mix celery, onion, pickle, olives, eggs and dill weed with the mayonnaise.
Pepper to taste.
Serve immediately.
This is best while still warm but is also good refrigerated as any other potato salad.
Use only fresh-cooked potatoes.