Guamanian Island Potato Salad - cooking recipe

Ingredients

5 large russet potatoes (skinned, boiled until tender)
5 hard-boiled eggs (more, if you like yours eggy)
2 tablespoons sweet relish
1/4 cup black olives (canned, diced)
1/3 cup mayonnaise
1 tablespoon pimiento (jar or canned, diced thinly)
salt and pepper

Preparation

Dice the boiled potatoes and hard-boiled eggs. Mix together, but don't mash.
In a separate bowl, add relish, olives, mayonnaise and pimentos.
Add to potatoes and eggs and mix it. Add salt and pepper to taste.
Avoid mashing the potatoes, but it isn't bad if you do.
The taste is delicious.
Garnish with sliced black olives.
Enjoy at room temperature or chilled.