Super Simple Potato Salad - cooking recipe

Ingredients

10 whole potatoes (6 or 7 bakers)
4 hard-boiled eggs, cooled and peeled coarsely chopped
one small can sliced olive (optional)
1 cup chopped sweet onion (may substitute green onions)
1 cup chopped banquet dill pickle (may use other dills but I prefer banquet)
3 stalks celery, chopped (or sliced, again optional)
1 1/2 cups mayonnaise (use less if you prefer)
3 tablespoons yellow mustard (to taste)
2 -3 dashes Tabasco sauce (optional)

Preparation

Boil potatoes whole until firm but done (the peel should be just beginning to split). Rinse with cold water for roughly ten minutes. Drain and set aside to cool until cold (refrigerate if wanted).
Once potatoes are cooled, peel and coarsely chop.
In large bowl combine potatoes, eggs, onion, pickles, olives, and celery; mix well.
Add mayonnaise 1/2 cup at a time. Mix well until desired texture.
Add mustard to taste.
Add Tabasco to taste.
Chill 30 minutes to overnight.
Enjoy.