Easy Potato Salad

Summertime always brings with it parties and barbecue’s.  The most important dish is the creamy and ever so satisfying potato salad.  The all american easy basic potato salad.  Always a family favorite.
We almost always have the ingredients in the house and takes minimal time to whip up.
It doesn’t matter what type of potato you use, I prefer red, gold or white but it’s because you don’t have to peel them.  You can use russet potatoes but make sure to peel them, the skin is too tough.
3 lbs potatoes, red, gold, white, etc.
10 eggs
1 can olives
3-4 stalks celery
3-4 large dill pickles
2-3 tbsp fresh dill
3/4 – 1 cup mayonnaise
1/2 cup mustard or a little less if you prefer

First step is to boil the potatoes, I really try to do this the night before I need the salad, get a big deep pan and fill 1/2 way with water.  Pick potatoes just a little bigger than an egg. Wash the potatoes and drop into the water before you turn on the burner.  Add the eggs on top.  The water should be just covering both the potatoes and the eggs. Gently boil until the potatoes are fork tender. Pour out into a colander, strain.  Put them into a big bowl and put into the refrigerator to cool.  If you waited until the last minute to decide to make the salad-I have done this a lot- then you can run cool water over them for a few minutes until cool enough to start to cut them.
Cut the potatoes into about 1″ cubes,  peel the eggs and slice in half, separate the yolks and put into a small bowl.  Chop the egg whites into small pieces.
Chop the celery, pickles, olives into small pieces.  Chop the dill finely.
Now take the yolks and mash, add the mayo, mustard, 1/2 tsp of salt and 1/2 tsp of pepper and add 1-2 tbsp of pickle juice from the jar.  Mix this all up and pour into the bowl with all the other ingredients that you finished chopping.
You can stir this up with a spoon or do what I do and mix with my hands.  This way doesn’t seem to mash the potatoes up and the salad looks better.
Cover and chill until the barbecue is ready.  Remember to keep this salad cool during the summer.
Here are a few other options to add:

green olives