Cajun Style Potato Salad - cooking recipe

Ingredients

8 small potatoes, peeled and cut into fourths, boiled and still warm (recipe calls for red but I like Yukon gold)
6 large hard-boiled eggs, still warm
3 large dill pickles, chopped
3 tablespoons yellow mustard (or more)
1/4 cup canola oil
1/4 - 1/2 cup mayonnaise (or more)
salt, to taste
pepper, to taste

Preparation

(If you have not already done so, boil your potatoes until they are tender and hard cook your eggs and allow to cool until you can handle them but still warm).
Cut potatoes into small cubes and set into a large mixing bowl, mashing some of them a bit while still warm (leave plenty of chunks).
Peel the eggs and take out the yolks; set them aside for now and just chop the white parts up, add to the potatoes along with the pickles.
Take your reserved egg yolks and mash them in a small bowl along with oil, mustard, mayo, until smooth; pour over the potato mixture and toss to coat.
Season well with salt and pepper to taste -- sample it and add more mayo if too dry, more seasoning if desired -- don't be afraid to taste it and add more salt, etc -- the amount is bound to be a bit different every time you make this.
Chill well before serving.