Nana's Potato Salad

• 6 russet potatoes (cook with skin on, let cool, peeled and diced)
• 1 (8 ounce) can black olives, drained
• 3 hard-boiled eggs, chopped
• 4 -5 stalks celery, finely diced
• 4 ounces diced pimentos, drained
• mayonnaise
• 2 teaspoons yellow mustard
• salt & pepper

1. In a large saucepan, cook the potatoes with the skin on.
2. Once they are cooked; let them cool; peel and dice them.
3. In a large bowl, place the diced potatoes, drained olives, dices hard boiled eggs, diced celery, and the sliced pimentos.
4. Add the mayonaisse and mustard a little at a time to get the consistency and taste that you like.
5. Season with salt and pepper to taste.
6. Mix gently as you don't want the potatoes or the eggs to breakdown to much; otherwise, you will end up with a mushy salad.

potatoes, black olives, eggs, stalks celery, pimentos, mayonnaise, yellow mustard, salt

Taken from www.food.com/recipe/nanas-potato-salad-295878 (may not work)