Trial and Error Potato Salad

Anyway, over the years I've tried assorted old fashioned potato salad recipes and have asked other family members what they remembered being in it in hopes of finding just the right ingredient combinations. I finally have come pretty darn close, at least close enough to make me happy, but will continue tweaking. Next time maybe one more egg and a tad more celery.

Ingredients:

• 2 1/2 lbs. red potatoes, cut into 1/2 inch cubes
• 1 cup mayonnaise
• 1/4 cup yellow mustard
• 1/2 cup red onion, chopped
• 1/2 cup celery, chopped
• 1 1/2 large or 2 medium dill pickles, chopped
• 3 extra large hard boiled eggs, chopped
• salt and pepper to taste

Directions:

1. Bring potatoes to a boil in a large pot, cook until just tender, let drain in a colander and set aside to cool completely.
2. Stir mayonnaise, mustard, onion, celery, and pickles in a medium bowl until well blended.
3. Place potatoes back in the cooled dry cooking pot, toss with salt and pepper to taste.
4. Add mayonnaise mixture, stir well, add eggs, gently toss, and transfer to a large serving bowl.
5. Cover and refrigerate for at least two hours to chill and let the flavors blend. Stir before serving.