Creamy Potato Salad - cooking recipe

Ingredients

5 lb. potatoes
1 c. green olives, cut in half
4 boiled eggs, mashed
1 whole dill pickle, diced (optional)
1 medium onion, minced (optional)
seasoned salt to taste
2 Tbsp. mustard
1/2 jar mayonnaise (more or less to taste)

Preparation

Cut potatoes into small cubes.
Boil until they are tender. Drain immediately.
Put in a large bowl and gently mash down the top layer of potatoes.
Add remaining ingredients and mix.
Season to taste.
Best served while warm for the creamy flavor.
Serves about 10 to 12.