Mom'S Tater Salad

• 5 lb. potatoes
• 1 doz. eggs (Grade A large)
• 1 large jar mayo
• 1 medium onion (Vidalia)
• pickles (3 or 4)
• celery (2 or 3 stalks)
• olives (medium bowl full)
• salt and pepper

1. Boil potatoes until done (longer if you want smashed potato salad).
2. Hard-boil the eggs.
3. Skin potatoes and dice.
4. Cool eggs and chop.
5. Mix ingredients.
6. Add about a cup of pickle juice.
7. Add enough mayo, thoroughly mixing, so that salad is moist throughout. I had a hard time with that sentence.
8. Just make sure that there's no dry clumps of potatoes.
9. Some like to put mustard in their potato salad.
10. Go ahead if you want to mess up a great recipe.
11. Liberally add pepper.
12. Salt to taste.
13. Best if left in icebox overnight to allow flavors to ferment.
14. Serve small army with enough left over for several potato salad sandwiches.

potatoes, eggs, mayo, onion, pickles, celery, olives, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=669410 (may not work)